Miso soup is actually quite easy to make once you know what you’re doing! Here I’ll go over the basics of how to make Japanese miso soup, and give you some tips and detailed information to make the best soup possible with very few ingredients.
Ingredients for 2 bowls of miso soup:
Kombu (dried seaweed) 5g
Water 500ml
Katsuo bushi (fish flakes) 5-7g
Miso paste 2 tbsp
Toppings:
Silken tofu 200g
Wakame (dried seaweed) 1 pinch
Shopping:
Miso Paste
🇬🇧 White miso, 400g (Amazon UK, £3.90) https://amzn.to/3micBOQ
🇬🇧 White miso, 750g (Amazon UK, £7.90) https://amzn.to/39HTOHD
🇺🇸 White miso, 35.2oz (Amazon US, $12.85) https://amzn.to/31KvEb8
Dashi stock
🇬🇧 Kombu (Dried seaweed) (Amazon UK, £6.05) https://amzn.to/3woS5AI
🇬🇧 Kombu dashi powder (Amazon UK, £5.98) https://amzn.to/3rSwSvw
🇬🇧 Katsuobushi (dried fish flakes) (Amazon UK, £5.48) https://amzn.to/3fH1duK
🇬🇧 Katsuo dashi powder (Amazon UK, £4.29) https://amzn.to/3mpQs15
🇺🇸 Kombu (Dried seaweed) (Amazon US, $5.99 )https://amzn.to/3wtmDBh
🇺🇸 Kombu dashi powder (Amazon US, $5.20) https://amzn.to/3dzZ2Gn
🇺🇸 Katsuobushi (dried fish flakes) (Amazon US, $6.62) https://amzn.to/3mlO1Nc
🇺🇸 Katsuo dashi powder (Amazon US, $6.04) https://amzn.to/2QUrsTV
How to make this basic miso soup:
1. Soak kombu in cold water for at least 30 minutes, or overnight for a stronger flavour.
2. Slowly bring the kombu and its water to a gentle simmer, about 10 minutes on a low heat.
3. Once you see any kind of bubbling, remove the kombu to avoid it getting bitter.
4. While still simmering, add katsuo flakes.
5. Simmer for 1 minute, then turn off the heat and leave to steep for 10 minutes.
6. Remove katsuo flakes (by pouring through a sieve).
7. Add miso paste (I used a spider to help dissolve the miso).
8. Turn the heat back onto low, and add the tofu and wakame. Heat through and serve. (For slightly less soft wakame, add the wakame after heating.)
If you make these, tag me on Instagram!
*Some of the links above are affiliate links, where I earn a small commission if you click on the link and purchase an item. You don’t have to, but it will help fund me to bring you more cooking tips and tricks!
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