Miso soup is a favorite amongst Japanese food lovers. Though unbeknownst to many, in Japan, miso soup is not just a restaurant treat, but actually eaten everyday for breakfast. Or at least when I was living with my Japanese country mama, that's what I was served every time for my first meal of the day. On dark, cold winter mornings, I looked forward to warming my body up with a steaming bowl of miso soup. Now, you can too! 

The recipe I'm sharing here is for classic miso soup as we know it -- a rich broth with soft tofu and seaweed, garnished with fresh green onions. You can eat it as is, or you can think of it as a creative springboard into the world of miso soup possibilities. In the spirit of my Japanese country mama, throw in some onions, leeks, or chunks of potato. Chop up some carrots and throw those in too. Crumble in that leftover piece of fish from last night's dinner. Drop in some fresh oysters  or scallops. At the end of my recipe here, I'll share with you my favorite little twist. 

All right, let's do this! 

Step 1: Ingredients

Here's what you'll need. Yields two small servings.  

500 mL of water
1 piece of dried konbu kelp
10 grams of dried bonito flakes
1.5 tablespoons of miso paste
5 grams of wakame (a very small handful)
100 grams of silken tofu (about a third of a typical package, as seen in the picture)
1 sprig of green onions

Note: There's a myriad of miso paste varieties, each with their own flavor and texture. I went with shiro miso (white miso), but any kind will do. 
<p>i have everything above, except the Tofu and the green onions, before i start to cook this, i want to know how to store the rest of the miso, does it go in the fridge, or? there is nothing on the package indicating how to store after opening. </p>
Here's my Pro Tip on using miso: <br> <br>To make it dissolve faster, ladle a teaspoon of hot broth back into the container. It will be absorbed by the top 1/4&quot; or so (1/2 cm), and next time you use it that darker, softer layer will mix in much faster. <br> <br>But since the miso is still overwhelmingly salty, you don't risk spoilage.
Whooo hooo! Congratulations on your FIRST PRIZE WIN IN THE CONTEST! <br>Fabulous, fabulous!
Mmm! I love Miso!

About This Instructable




More by amaymay:Classic Miso Soup Homemade Udon (Sanuki Style) 
Add instructable to: