Authentic Miso Soup
About this recipe
Miso soup is a staple of Japanese cuisine, known for its comforting warmth and rich umami flavor. This recipe showcases a straightforward way to prepare authentic miso soup using instant dashi, which adds depth without the fuss of traditional methods.
In this video, the chef emphasizes the importance of building a flavor base and using the right techniques to ensure your miso soup is never bland or watery. With just a few simple ingredients, you can create a delicious bowl of miso soup that feels both traditional and satisfying.
Ingredient notes
- You can use up to 40g of red miso for a stronger flavor.
Tips from SAMUKICHI -Japan food studio-’s video
- Use instant dashi for a richer flavor base instead of just water and miso.
- Cut vegetables to similar thickness for even cooking and consistent texture.
- Heat the broth gently without boiling to preserve the natural flavors and aroma.
- Turn off the heat before adding miso to avoid losing its aroma and to ensure even flavor distribution.
Good to know
- What is the yield of this recipe?
- This recipe serves 2.
- How long should I cook the carrot and onion?
- Cook the carrot for 2-3 minutes until slightly tender, and cook the onion until it becomes translucent.
- What should I do to avoid breaking the tofu?
- Add the tofu at the end and warm it gently to avoid breaking it.
- What is the difference between using instant dashi and making authentic dashi?
- Using instant dashi creates a quick flavor base, while authentic dashi made with kombu and bonito flakes elevates the soup to a deeper level of flavor.
No life story here — the video and the recipe are the whole point. All credit to SAMUKICHI -Japan food studio-: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat 600 ml of water over medium heat.
- 2
Add 4 g of instant dashi to the water and stir until fully dissolved to create the soup base.
- 3
Slice 1/4 piece of carrot thinly, cut 1 small onion into bite-sized pieces, and cut 1/2 block of silken tofu into easy-to-eat pieces.
- 4
Gently heat the broth without boiling it.
- 5
Add the sliced carrot and cook for 2-3 minutes until slightly tender.
- 6
Add the onion and cook until it becomes translucent.
- 7
Remove any scum that appears during cooking.
- 8
Add the tofu at the end and warm it gently to avoid breaking it.
- 9
Turn off the heat before adding 30 g of red miso to preserve its aroma.
- 10
Dissolve the miso gradually in the dashi using a ladle, ensuring not to boil after adding the miso.
Heads up — we had to guess a little:
- The quantity for the carrot, onion, and tofu is inferred based on typical serving sizes for miso soup.
Credit where it’s due: this recipe was transcribed from SAMUKICHI -Japan food studio-’s original video on YouTube. Follow them there — it’s their dish.
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