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Miso Soup
SUBMITTED BY:
Michelle Chen
PHOTO BY:
Chicago Lynn
"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."
RECIPE RATING:
Read Reviews
(76)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
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)
Servings
US
METRIC
INGREDIENTS
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces
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DIRECTIONS
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
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REVIEWS
Reviewed on Dec. 11, 2003 by ROSESHORE
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ROSESHORE
Dec. 11, 2003
It's better taste with tofu, for healthy! And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. From Yuko in Japan
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37 users found this review helpful
It's better taste with tofu, for healthy! And we, japanese cook miso soup with various...
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Reviewed on Dec. 10, 2006 by
Diana S.
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Diana S.
Dec. 10, 2006
Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that. We actually thought this one was better. I used a red miso paste, firm tofu, green onions, and 4 thinly sliced Shitake mushrooms. Will be making this often... Oh, I bought the miso paste and dashi from Asiangrocer.com since our small town grocery stores don't carry these items.
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18 users found this review helpful
Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in...
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Reviewed on Dec. 11, 2003 by LISAEBISAWA
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LISAEBISAWA
Dec. 11, 2003
This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer thinly sliced wedges of potato (approximatly 2 medium potatoes, sliced 3 mm thick or so) and sliced onion (one small onion, cut in half vertically, and then into thin slices, again vertically). Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion (negi), spinach (add a minute or so before adding the miso) are other winter possiblities - add in any combination you prefer. I often add thinly sliced deep-fried tofu (abura-age in Japanese) to my winter miso soup - a common staple here in Japan, but perhaps not so readily available elsewhere.
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15 users found this review helpful
This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a...
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Reviewed on Jul. 6, 2006 by NANCY28
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NANCY28
Jul. 6, 2006
Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a Japanese student bring me the box his mom used to make their miso soup. Had to go to a Japanese market to get it - but it was worth it. They do sell miso with dashi flavoring - which I used. I used soft tofu, and added some sliced ginger while heating the soup. It was just like my local restaurant - and I'm so glad I can make it cheaper than the $1.50 they charge for a small bowl. Will fix it often! Miso is supposed to be very healthy. High sodium, though. The market sold low-sodium miso - may try that when I'm out of the current one.
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13 users found this review helpful
Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a...
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Reviewed on Dec. 11, 2003 by EGGY
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EGGY
Dec. 11, 2003
this is a great soup! we love japanese food but found most of the recipes are hard to follow. this is simple and taste just like the one you get in the restaurant. thanks.
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11 users found this review helpful
this is a great soup! we love japanese food but found most of the recipes are hard to follow....
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Reviewed on Mar. 28, 2003 by MPOLLITT
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MPOLLITT
Mar. 28, 2003
Tastes identical to miso soup you would buy at a restaurant. The measurements are just right! We love miso soup, but I have had a hard time getting the ingredients until now!
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10 users found this review helpful
Tastes identical to miso soup you would buy at a restaurant. The measurements are just right!...
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Reviewed on Apr. 14, 2007 by Luv2Cook501
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Luv2Cook501
Apr. 14, 2007
This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal.
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8 users found this review helpful
This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added...
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Reviewed on Dec. 11, 2003 by
Robbie Rice
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Robbie Rice
Dec. 11, 2003
Easy recipe. Broth was excellent. I'd use firm tofu next time, as that's what I've always had at the restaurants and the silken's texture made me cringe.
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8 users found this review helpful
Easy recipe. Broth was excellent. I'd use firm tofu next time, as that's what I've always had...
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Reviewed on Oct. 30, 2007 by CRAZY4SUSHI
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CRAZY4SUSHI
Oct. 30, 2007
This had a nice taste but the silken tofu I used was too soft. I suggest a firm tofu. I also used a dashi that was MSG free. I think that is why it needed some salt for me. A really easy and quick recipe.
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5 users found this review helpful
This had a nice taste but the silken tofu I used was too soft. I suggest a firm tofu. I also...
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Reviewed on Apr. 7, 2008 by Mokuren
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Mokuren
Apr. 7, 2008
I suggest using firm tofu (it is easier to handle) and letting it drain first. Cut it in half and let it sit on some paper towels for a bit before you use it. This allows the tofu to better absorb the flavor of the broth.
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4 users found this review helpful
I suggest using firm tofu (it is easier to handle) and letting it drain first. Cut it in half...
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