Miso Soup

The essence of Japanese soup, dashi is a flavorful broth made from simmering kombu (kelp, a kind of seaweed) in water. Wipe it with a damp cloth before using, and cut into strips with kitchen shears to extract maximum flavor. Shiso is a member of the mint family. Look for both kombu and shiso at Asian specialty markets. If you can't find shiso, use spinach.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 21%
  • Fat: 1.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.7g
  • Carbohydrate: 7.7g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 370mg
  • Calcium: 82mg

Ingredients

  • Dashi:
  • 8 2/3 cups water
  • 1 3/4 ounces kombu (kelp), cut into (4-inch) pieces
  • Remaining ingredients:
  • 2 tablespoons miso (soybean paste)
  • 1/2 cup straw mushrooms, rinsed and halved
  • 4 ounces silken firm tofu, drained and cut into 1/2-inch cubes
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 3 ounces thinly sliced shiso

Preparation

  1. To prepare dashi, combine 8 2/3 cups water and kombu in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer until reduced to about 4 cups (about 1 hour). Strain dashi through a sieve over a bowl; discard the solids.
  2. Place 1/4 cup dashi in a small bowl; stir in miso. Return dashi to pan; bring to a simmer. Add mushrooms, tofu, and ginger to pan. Simmer 10 minutes; discard ginger. Stir in green onions and shiso.
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