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Homemade Miso Soup with a Twist
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Recipe

11 INGREDIENTS • 5 STEPS • 1HR

Homemade Miso Soup with a Twist

5
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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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
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.
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
1/4 cup
Tofu, cubed
Japanese Rice
2 Tbsp
Japanese Rice
1/2 cup cooked rice per 1 serving
Egg
1
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
Add to plan
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Homemade Miso Soup with a Twist
Save
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 InstructionsHide images
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 (1/4 cup). Slice the Button Mushroom (1) and chop the Scallion (1 stalk) on a diagonal.
step 2 Meanwhile, cube the Tofu (1/4 cup). 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 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 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
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Appetizers
Dairy-Free
Gluten-Free
Asian
Comfort Food
Lunch
Shellfish-Free
Japanese
Side Dish
Soup
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