Miso Soup

On our recent trip to Japan last year, I fell in even more in love with Japanese cuisine. The Japanese have a special way of taking simple foods and preparing it in a way that sustains the flavor of the ingredient. It’s subtle and almost meditative in the way they prepare their food.

One of the most popular soups in Japan is Miso Soup. It is served at any time of day. It’s great for breakfast, along with a bowl of fresh steamed rice, natto beans and a lightly grilled salmon fillet. It’s also a wonderful start to any Japanese dinner. It’s main ingredients are Hondashi, a bonito soup stock, miso paste, soft tofu, shiitake mushrooms, nori (dried seaweed), green onions for garnish.

 

 

Ingredients

• 9 oz. block of soft tofu (1/2 of and 18 oz. block

• 1 tsp. hondashi (bonito soup stock)

• 4 tbsp. of miso paste

• 4-5 slices of dried shiitake mushrooms

• 2 stalks of green onion

• 1 sheet of nori (dried seaweed)

• 4 cups water

Cooking Directions:

Rehydrate shiitake mushrooms in a cup of hot water. Set aside. Chop green onions at a diagonal and set aside.

Add 4 cups of water to a medium size pot. Heat water until right before boiling point. Then add Hondashi (bonito soup stock). Stir in until dissolved. Add your miso paste. Stir into water until completely dissolved. Be sure to not boil your miso soup. Gently add tofu and shiitake mushrooms and let simmer for another 5 minutes. Then its ready to serve and enjoy!

Garnish with green onions and nori as shown in our video.

Makes approximately 4 cups of miso soup.

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