Authentic Japanese miso soup recipe
This easy recipe teaches how to make authentic Japanese miso soup at home. Don't miss it!
number of servings
- 2 strips kombu seaweed
- 500 ml water
- 3⁄4 tsp hondashi
- 1 tsp miso
- Wakame seaweed
- spring onion
Pour a piece of dehydrated kombu seaweed into a saucepan, cover it with half a litre of water and leave to cook over medium-low heat for 45 minutes. Strain and return the broth to the pot. Add the hondashi and mix well.
Add the miso. Stir well and cook over medium heat for 15 minutes.
Hydrate the wakame seaweed by soaking it for 10 minutes.
Slice two shiitake mushrooms per person. Dice the tofu and cut some green onion rings.
15 minutes after the soup is cooked, add the shiitake mushrooms and tofu. Leave to cook for a further 10 minutes.
Serve the soup. Add green onion, some wakame seaweed and katsuobushi. Enjoy!