Miso Soup (Misoshiru) - East Asian Recipe

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Miso Soup (Misoshiru)

🌍 East Asian, Japan Difficulty: ●●●○○

Miso appeared in Japan 1,300 years ago via China; dashi use is specifically Japanese — kombu was a Hokkaido resource tied to Ainu people's food tradition.

Ingredients

• 1L dashi (1 piece kombu + 30g katsuobushi bonito flakes steeped)
• 3–4 tbsp white or red miso paste
• 200g soft tofu cubed
• 2 tbsp wakame seaweed (rehydrated)
• 2 scallions sliced

Method

1. Making — Make dashi: steep kombu in cold water 30 min. Heat, remove kombu before boiling. Add katsuobushi, steep 5 min, strain.
2. Heating — Heat dashi. Dissolve miso in small bowl with a ladle of hot dashi, stir back in.
3. Step 3 — Do not boil after adding miso (kills beneficial bacteria).
4. Adding — Add tofu and wakame. Serve immediately with scallions.

Tags: dashi, –4 tbsp white or red miso paste, soft tofu cubed, wakame seaweed, scallions sliced · Source: Brittani's Almanac