Miso Shiru Soup

Bergy's Note:

A very traditional Japanese soup

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 5 cups dashi (recipe following)
• 2 tablespoons miso (red bean paste)
• 4 ounces firm tofu , cube into 1/2 ' cubes
• 2 green onions , sliced diagonally
• 2 mushrooms

Dashi Ingredients

• 6 cups water
• 1 piece kelp (2 inch square)
• 3 ounces bonito tuna or 3 tablespoons dried bonito flakes

Directions:

1. ----------Make the dashi---------.
2. Bring water to a boil.
3. Wash Kelp under cold water tap.
4. Add to water when it comes to a boil.
5. Stir and let boil 3 minutes.
6. Remove kelp from the water and add the bonito.
7. Allow to come to boil and remove from heat immediately.
8. Let it settle for a few minutes.
9. Strain off the bonito and set aside for whenever you need the dashi.
10. ---------Make the Miso Shiru-----------.
11. Bring the dashi to a boil.
12. Mix a little hot liquid with the bean paste, stirring until smooth.
13. Pour mixture back into the saucepan, stir well.
14. Add tofu and return to boil.
15. Simmer for a few seconds only.
16. Ladle into bowls and garnish with green onion and a slice or two of mushroom.

Reviews

[wen-wen]

Great Recipe! I could have miso soup every day (and do sometimes). I used white miso instead of red, as I like the milder flavor, and I omitted the mushrooms, and added wakame seaweed (dried and boiled in the soup until it expands). Delicious!

[IngridH]

I love miso soup! This one, with all of the goodies in it, was a wonderful, light dinner. The only changes I made were for personal preference- I like my soup a bit more heavily flavored, so I used more bonito and more miso. The method works perfectly, and the soup comes together in a flash! Thanks for posting!

[gregoinj]

Trying to add more tofu to our diets. This soup is delicious. There is noticable salt, but no more than any good home made chicken soup. You can always lighten the bonita stock by adding more water, but not me. Loved it.