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A quick and easy miso soup that is savory and full of flavor.
Add water and hondashi to a medium size pot and bring to a boil. Once it comes to a boil, reduce to a simmer and add the tofu, kamaboko, and wakame to the soup base.
Next add the miso paste to the soup base by dissolving it a tablespoonful at a time. Place the miso paste on a large cooking spoon, using a regular spoon to press and stir the miso paste into the soup little by little to dissolve the paste into the soup.
Taste the soup as you add the miso pase since the flavors and potency of miso paste vary greatly from brand to brand. You may need more or less miso paste, depending on your taste.
Don’t worry if the soup base turns cloudy and separates as it cools; this is normal.
Serve as is or with rice. Garnish with green onions if you like.
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kitchenrunway on 11.24.2010
Hi Tottot! Yay – I’m excited that the ingredients are fairly easy to find in your area. Hope the cravings fade soon! =) Take care!
Tot Tot on 11.11.2010
One regret of leaving South West Virginia was the incredible Miso Soup served at Tokyo Restaurant in Roanoke. Living in Phoenix affords great Asian markets, which should make your ingredient list fairly easy. Thanks for posting this, I feel the cravings starting to fade.
kitchenrunway on 11.7.2010
Hi Claire! I’m so glad you’re going to try this miso soup recipe. It’s really simple to make. Good luck with finding all of the ingredients. Take care!!
ClaireS on 11.7.2010
I’ve so wanted to learn how to make my own miso! Thank you for posting this recipe. Will start searching our Asian markets for ingredients as I’ve not seen most of these items in my regular store.