Miso soup is a classic Japanese dish eaten almost daily by many of the country’s residents. We asked our host Tamami to share her secrets for making this Japanese staple. While it might seem complex, the dish is actually incredibly simple to make once you have the ingredients on hand. Follow Tamami’s simple miso soup recipe to recreate this delicious dish at home! You can add a variety of things such as mushrooms, sprouts, spring onions or egg to personalize the dish with your favorite tastes. Tamami’s favorite? A poached egg and mitsuba, also called wild Japanese parsley.
Simple But Oh So Delicious Miso Soup Recipe
Ingredients (for 2 people)
1 1/4 cups of water
1/10 oz (3 grams) of kelp or kombu (like this or similar)
1/2 cup (100 grams) soft tofu
1/2 tsp dashi powder
3/4 tsp red miso paste
1 egg (optional)
Splash of white vinegar (optional)
Mitsuba to garnish (optional)
1. Place water and kelp together in a saucepan and let soak for at least 30 minutes.
2. Cut the tofu into 1/2-inch cubes.
3. After kombu has soaked for 30 minutes, bring water to a boil. Just before the water boils remove the kombu.
4. Add the dashi powder and tofu to the saucepan. Heat briefly until the dashi is thoroughly combined.
5. Add the red miso paste to the soup. Leave on low heat, stirring until the miso paste has been incorporated.
6. (Optional, if using eggs) In another pot poach egg by bringing the water to a boil, adding the splash of vinegar and carefully lowering the egg into the water. Let it cook for 2 and half minutes. Remove the egg with a slotted spoon and place it in cold water and allow it to cool. Place the egg into a bowl to serve and pour the miso soup over egg.
Garnish with mitsuba, if using, and enjoy!
Check out host Tamami’s profile and be sure to book with her next time you find yourself in Osaka, Japan to try Tamami’s miso soup and other delicious Japanese dishes!