Ingredients30 m servings 65
- Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
- Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Per Serving: 65 calories; 2.8 4.9 6.2 0 511 Full nutrition
ReviewsRead all reviews 14
Very good. The bonito was a nice change from the normal miso soup I've made. Really gives a good depth of flavor. I added shitake mushrooms too and used Chickpea miso.
Delicious and fairly quick and easy to make. I was getting sick of the packets of powdered "miso" soup, since there are no Japanese restaurants or Asian grocery stores nearby, so I ordered most ...
Perfect. Easy to make, followed directions and was happy with the results.
It's my first time making it and I'm surprised how easy it is! It tasted different from the miso soup I get from eating out, perhaps because I used white miso paste. The taste was not very stron...
Loved it! I made this exactly as written for my daughter and she loved it. She said it tasted just like the soup at her favorite Japanese restaurant. I also made a version without the fish flake...
Made this for lunch today and it was very good...not quite as robust as I would have liked but that is probably because I used a white miso paste (all I could find at Whole Foods) so next time I...
I really enjoyed making this soup for my ?ohana (family). The reaction of their faces said it all! They said it was as if they were eating in Tokyo, Japan. Lol. Amazing how the fish flakes m...
Super easy and much more delicious than the restaurants! I add a splash of sake when I put in the bonito flakes. The shelf stable tofu, firm is the same texture you get at a restaurant. I use a ...