Japanese Miso Soup
Japanese Miso Soup
Ingredients
- 4 cups water
- 1 dashi packet, (kombu and bonito flakes)
- 1/2 cup onion, chopped
- 1 cup Japanese squash, peeled and chopped into 1/2-inch pieces
- 1 1/2 cups napa cabbage, chopped into 1-inch pieces
- 1 cup deep-fried tofu, chopped into 1/2-inch cubes
- 4 ounces enoki mushrooms, trimmed and separated
- 1/4 cup miso paste, or to taste
- 1/4 cup Japanese green onion, thinly sliced, for garnish
Instructions
- 1
In a medium pot, add 4 cups of water and the dashi packet. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 5 minutes to extract the dashi flavor.
⏱️ 7 min
- 2
Remove and discard the dashi packet from the pot. Add the chopped onion and Japanese squash to the dashi broth. Increase heat to medium and cook for 5-7 minutes, or until the squash is tender.
⏱️ 7 min
- 3
Add the napa cabbage and deep-fried tofu to the pot. Cook for another 2-3 minutes, until the cabbage has slightly softened.
⏱️ 3 min
- 4
Reduce the heat to low. In a small bowl, scoop out about 1/2 cup of the hot broth and whisk it with the miso paste until smooth. This tempering prevents the miso from clumping and helps distribute its flavor evenly.
⏱️ 2 min
- 5
Pour the tempered miso mixture back into the pot, stirring gently to combine. Add the enoki mushrooms. Do not boil the soup after adding miso, as it can diminish the flavor and beneficial properties of the miso.
⏱️ 1 min
- 6
Ladle the hot miso soup into individual bowls. Garnish with thinly sliced Japanese green onion before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Miso Soup
- 4 cups water
- 1 dashi packet, (kombu and bonito flakes)
- 1/2 cup onion, chopped
- 1 cup Japanese squash, peeled and chopped into 1/2-inch pieces
- 1 1/2 cups napa cabbage, chopped into 1-inch pieces
- 1 cup deep-fried tofu, chopped into 1/2-inch cubes
- 4 ounces enoki mushrooms, trimmed and separated
- 1/4 cup miso paste, or to taste
- 1/4 cup Japanese green onion, thinly sliced, for garnish
Instructions
- 1
In a medium pot, add 4 cups of water and the dashi packet. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 5 minutes to extract the dashi flavor.
⏱️ 7 min - 2
Remove and discard the dashi packet from the pot. Add the chopped onion and Japanese squash to the dashi broth. Increase heat to medium and cook for 5-7 minutes, or until the squash is tender.
⏱️ 7 min - 3
Add the napa cabbage and deep-fried tofu to the pot. Cook for another 2-3 minutes, until the cabbage has slightly softened.
⏱️ 3 min - 4
Reduce the heat to low. In a small bowl, scoop out about 1/2 cup of the hot broth and whisk it with the miso paste until smooth. This tempering prevents the miso from clumping and helps distribute its flavor evenly.
⏱️ 2 min - 5
Pour the tempered miso mixture back into the pot, stirring gently to combine. Add the enoki mushrooms. Do not boil the soup after adding miso, as it can diminish the flavor and beneficial properties of the miso.
⏱️ 1 min - 6
Ladle the hot miso soup into individual bowls. Garnish with thinly sliced Japanese green onion before serving immediately.
⏱️ 2 min