With perfect little bites of tofu, mushroom, and seaweed in every mouthful, you'll love this warm and comforting savory dish which is eaten almost daily in Japan.
Author: K33 Kitchen
Dried Shiitake Mushrooms
Dried Sea Kelp
, finely sliced
Light Soy Sauce
Dark Shimeji Mushrooms
Kombu (1 Tbsp)
Dried Shiitake Mushrooms (1 1/2 Tbsp)
Water (3 cups)
in a large container overnight (8 hours) or, for the best result 24 hours.
Before you start to prepare your miso soup, strain the dashi through a cheesecloth or fine mesh.
Pour the dashi into a saucepan and cook on high heat until it starts to boil, then turn the heat down to medium-low.
Dark Shimeji Mushrooms (1 handful)
Dried Sea Kelp (1 Tbsp)
Silken Tofu (3.5 oz)
. Cover the lid and let it all simmer for 5 minutes.
Miso Paste (2 Tbsp)
into a small bowl, along with a couple of tablespoons of hot dashi from the saucepan. Mix well until the paste has fully dissolved.
Once combined, pour the miso mixture back into the saucepan, keeping the heat low, and stir gently – the soup should now be on the verge of boiling.
Spring Onion (1)
and simmer for 1 minute before serving. Taste before you serve, if it’s not salty enough you can always add a dash of
Light Soy Sauce (to taste)
at the end.
If you’re making kombu during the summer or you live in a hot region (over 25 degrees C or 77 degrees F), you should keep your cold brew in the refrigerator as kombu can get slimy very quickly in hot temperatures.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.