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!

[misscain]

My crew liked this except for one that is too picky to please.

[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!