Every time I go to a Japanese restaurant, one of dishes that I always order to start my meal is Miso soup. Not wanting to wait until my next sushi meal until I can have Miso soup again, we decided to make our own at home. It’s actually quite simple and once you have the dashi stock down, it’s as simple as adding the miso paste!
Most of the ingredients you’ll need to make Miso soup can be found at your local Asian supermarket, likely in their International aisle where they sell Japanese food. We bought our dashi stock ingredients from J-town (Japanese town) and the Miso paste from T&T (our local Asian supermarket).
The Dashi Konbu (Dried Kelp) and Bonito Flakes are the core ingredients for making the dashi stock. As for the Miso paste, we recommend the Marukome boy brand as we heard raving reviews about it. We found another miso paste with the same boy on the cover but it was not made in Japan. We felt skeptical and decided to go with the one made in Japan. You can never be too sure… Asian supermarkets sell a lot of knock off products…
~Makes 6 cups. Approx cooking time is 10-15 minutes.
- 6 cups water
- 1 sheet of dried kelp
- A handful of Bonito flakes
- 4 Tbsp of Miso paste
- Tofu (cubed)
- Thinly chopped green onions to garnish
- To make the Dashi stock, add the sheet of dried kelp to 6 cups of water and heat it over a stove top on medium high heat. Bring this up to a near boil but not until boiling point. You should turn off the heat when the sides of the pot starts bubbling slightly.
- Once the heat is off, drop in a handful of bonito flakes and wait 6 minutes.
- After 6 minutes, strain the stock into another pot using a sieve. Be sure to press out the extra water held in by the bonito flakes and kelp to release maximum flavour.
- Heat the dashi stock up again and dissolve 4 tbsp of miso paste in a mesh strainer to prevent clumps from forming. Once thoroughly dissolved, add in the tofu cook for a few more minutes. Serve and sprinkle with green onions to garnish.