How to Make the Perfect Miso Soup from Scratch

Miso Soup (from scratch) (4 servings)

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Ingredients: 

For Japanese fish stock makes 4 cups

• 4 cups water

• 5-6" konbu (dried kelp)

• 1 cups dried bonito flakes (replace with dried shiitake mushrooms for vegan) 

For Miso Soup

• 4 cups dashi

• 4-5 Tbsp Miso Paste (Red, White or Chickpea)

• 1 green onion (finely chopped)​

• ingredients of your choice (seaweeds, spinach, tofu, potato, onion, etc)**

1. Soak konbu in water for 30 min. pour konbu dashi into a pot and bring to boil on medium-low heat. Right before boiling. discard konbu.

2. Add dried bonito flakes and let them simmer for 30-60 seconds. Turn off the heat and let it steep for 10 min. (If using shiitake, squeeze them out and remove mushrooms) Strain dashi and ready to use!

3. Cook veggies, tofu, or anything you like in dashi until they are cooked and turn off the heat.

4. Put miso into the pot thoroughly and mix well

5. Garnish with green onion 

**Some good combinations we like to use: (sweet potato, carrots, daikon)  (potato, white onion, kabocha)  (mustard greens, bean sprouts, firm tofu)  (kimchi, silken tofu, mushrooms)  (turnips, turnip greens)  (rice, egg)