Miso Soup

"Mighty miso" by Michael Hastings. Note: To make dashi from scratch, heat the quart of water with 2 teaspoons bonito flakes and 1 4-inch piece (or 4 teaspoons chopped) kombu, or dried seaweed. Simmer 5 to 10 minutes, then strain. This soup can be varied by the addition of 1/2 cup sliced fresh mushrooms, 2 teaspoons sesame oil, 1 tablespoon thinly sliced nori or 1/2 cup soybean or mung-bean sprouts, or 1 finely diced carrot. Recipe published in the Winston-Salem Journal: January25, 2012.

Yield: 4 servings
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  • 1 quart(s) water
  • 1 1/2 teaspoon(s) instant dashi or to taste (See Note)
  • 1/4 cup(s) white, red or brown miso
  • 1/2 cup(s) cubed firm tofu
  • 2 scallions, thinly sliced


  1. 1. Bring the water to a simmer and stir in the dashi until dissolved.
  2. 2. Reduce heat and stir in the miso until dissolved. Stir in the tofu and cook 1 minute. Remove from heat and stir in the scallions. (See Note.) Serve immediately.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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