Japanese Cuisine

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Japanese

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Food Safari

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Soup

Key Ingredient
Miso
Tofu

Miso soup with tofu

Cuisine: Japanese Created by Yuki Totsuka

You might also like our chargrilled chicken, soba and miso soup recipe. Or, view all our Japanese recipes, including classic dishes such as tempura avocado rolls, and chicken and wakame soup.

Ingredients

Dashi (stock)
3 cups water
10cm square piece konbu (kelp)
15g of katsuobushi (bonito flakes)

Miso soup
2-3 tbsp miso (or to taste)
½ a block tofu, cut into 1.5cm cubes
5g dried wakame

Miso Soup can be made with all sorts of vegetables (and seafood). Classic combinations are:
• Daikon (white radish) and fried tofu
• Potato and Wakame
• Vongole or clams with shallots
• Pumpkin and spinach

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Preparation

Dashi (stock)
Wipe the surface of konbu with a dry cloth. Using scissors, make a few snips into the konbu to help release the flavours. Place water and konbu in a saucepan and soak for at least 30 minutes.

Place the pan over medium heat and slowly bring to the boil. Just before it reaches boiling point, remove the konbu and discard.

Once the water comes to the boil, turn off the heat, put a ladleful of cold water into the pan, then add the katsuobushi.

Return to the heat until the water comes back to the boil, then remove from heat and leave until the bonito flakes settle on the bottom of the pan.

Strain dashi through a fine sieve. Do not squeeze out the flakes, as this will make the stock very fishy.

Miso soup
Soak the wakame in cold water for 10 minutes. Drain and squeeze out excess water. Cut into bite-sized pieces.

Heat dashi in a pan and dissolve miso in a cup of the stock and pour back into remaining stock in the pan, making sure the stock does not boil after the miso is added.

Add tofu and wakame and heat through gently.

Serve in a bowl, garnished with finely chopped shallots.

Miso Soup can be made with all sorts of vegetables (and seafood). Classic combinations are:
• Daikon (white radish) and fried tofu
• Potato and Wakame
• Vongole or clams with shallots
• Pumpkin and spinach

Note: Ingredients such as wakame and tofu don’t need to be cooked - they only need to be heated through at the end after the miso has been added. Other vegetables that need cooking should be cooked in the dashi before adding the miso.

Japanese Restaurants

Displaying 10 of 675 Japanese Restaurants.

Restaurant		Suburb
1.	Shogun	City
2.	Tasuke	City
3.	Kabuki by the Sea	Swansea
4.	Orizuru Sushi Bar	Hobart
5.	Banzai Sushi & Noodle Bar	Leederville
6.	Matsuri	Perth
7.	Sado Island Claremont	Claremont
8.	Tansawa Tei	Northbridge
9.	Matsuri	Adelaide
10.	Shiki	Adelaide

04 Dec 2010 11:33 AEST

Jane

Canberra

Excellent recipe

Thank you for this wonderful Miso soup recipe, it turns out perfect every time. I love making Miso soup from scratch, and it's actually very easy to make. Yum!

21 Dec 2008 11:07 AEST

dylan

brisbane

where to find real katsuobushi

where can one buy katsuobushi in its block form in brisabane? I hear the flavour is very much better than the factory shaved version.

05 Nov 2008 05:30 AEST

Parisa

Hornsby

Great Recipe

thank you for that Recipe, i was thinking about what i should make tonight. i recenly purchased some organic miso soup from the guys at www.oway.com.au it was really nice and definatly worth a try. Regards, Parisa

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