Authentic Homemade Japanese Miso Soup

By Sudachi · 40 min

Ingredients

Instructions

1. Put 1 liter of cold water and the kombu in a large pot and soak for at least 30 minutes.
2. Heat over medium-low until small bubbles appear (90–95°C / 194–203°F), then remove the kombu.
3. Keep heating until it boils, then turn off the heat and add 100 ml cold water.
4. Add 2 handfuls of bonito flakes and steep for 3–5 minutes without stirring.
5. Strain through a sieve lined with kitchen paper into a large heatproof bowl.
6. Slice the fried tofu pouch, leek and shiitake thinly and cut the 150 g tofu into cubes.
7. Heat the dashi over medium until almost boiling, then simmer the fried tofu, leek and shiitake for a few minutes until cooked to your liking.
8. Turn off the heat and stir in ¼ tsp soy sauce.
9. Put 4 tbsp miso into a mesh spoon or ladle, dip it into the dashi and whisk to loosen, adding more dashi gradually until dissolved into the soup.
10. Add the cubed tofu and stir gently, then let it warm on residual heat for 2–3 minutes.
11. Divide into bowls, garnish with chopped green onion and serve.

Summarized from Sudachi's video. Watch it for the details.

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