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Homemade Miso Soup with a Twist
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11 INGREDIENTS • 5 STEPS • 1HR

Homemade Miso Soup with a Twist

Recipe

5.0

1 rating
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.
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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.
author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

1HR

Total Time

$12.59

Cost Per Serving

Ingredients

Servings
1
us / metric
Water
4 cups
Water
Kombu
2 sheets
Kombu
Bonito Flakes
1 cup
Bonito Flakes
Red Miso Paste
3 Tbsp
Red Miso Paste
Button Mushroom
1
Button Mushroom, sliced
Scallion
1 stalk
Scallion, chopped
Tofu
4 Tbsp
Tofu, cubed
Japanese Rice
2 Tbsp
Japanese Rice
1/2 cup cooked rice per 1 serving
Egg
1

Sponsored

Eggland's Best Classic Egg
Japanese Chili Powder
to taste
Japanese Chili Powder
Sesame Seeds
to taste
Sesame Seeds

Nutrition Per Serving

VIEW ALL
Calories
423
Fat
10.3 g
Protein
26.0 g
Carbs
51.1 g
Love This Recipe?
Add to plan
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Homemade Miso Soup with a Twist
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author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

Cooking Instructions

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step 1
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.
step 1 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.
step 2
Meanwhile, cube the Tofu (4 Tbsp). Slice the Button Mushroom (1) and chop the Scallion (1 stalk) on a diagonal.
step 2 Meanwhile, cube the Tofu (4 Tbsp). Slice the Button Mushroom (1) and chop the Scallion (1 stalk) on a diagonal.
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
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!
step 5 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!

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Tags

Appetizers
Dairy-Free
Gluten-Free
Asian
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Rice
Japanese
Tofu & Tempeh
Side Dish
Soups & Stews
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