Homemade Miso Soup with a Twist

Here, I show you how to make an authentic Dashi for a bang-on miso soup; AND add a yummy twist to this simple classic.

Total Time

1hr

5.0

1 Rating

Author: Wok and Gong

Servings:

Ingredients

•

4 cups

Water

•

2 sheets

Kombu

•

1 cup

Bonito Flakes

•

3 Tbsp

Red Miso Paste

•

Button Mushroom , sliced

•

1 stalk

Scallions , chopped

•

4 Tbsp

Tofu , cubed

•

2 Tbsp

Japanese Rice

•

Eggland's Best Classic Egg

•

to taste

Japanese Chili Powder

•

to taste

Sesame Seeds

Cooking Instructions

To make the dashi, add Water (4 cups) to a saucepan, and soak Kombu (2 sheets) for 30 minutes. Put saucepan on stove, and bring to a low simmer on medium heat. Once bubbles appear, remove kombu, and bring to a boil.

Meanwhile, cube the Tofu (4 Tbsp) . Slice the Button Mushroom (1) and chop the Scallions (1 stalk) on a diagonal.

Once broth boils, turn heat down, and add Bonito Flakes (1 cup) . Simmer on low for 10 minutes. Strain broth through a seive into another saucepan. Add button mushroom and tofu to the broth, and bring mixture to a boil once again.

Pour 1/2 cup of the dashi into a measuring cup, and add the Red Miso Paste (3 Tbsp) . Whisk until dissolved, then add back into the dashi. Garnish with some green onion.

Fry an Eggland's Best Classic Egg (1) sunny side up. Then, serve atop some cooked Japanese Rice (2 Tbsp) and miso in a bowl. Garnish with green onion, Japanese Chili Powder (to taste) and Sesame Seeds (to taste) . Enjoy!

Nutrition Per Serving

CALORIES

423

FAT

10.3 g

PROTEIN

26.0 g

CARBS

51.1 g