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Miso Soup

Off to Japan for this classic soup, often served in sushi restaurants. Dashi is the most important aspect of this recipe and is a Japanese stock. Once you’ve made miso and mastered the basics, it’s a great recipe for adapting to seasonal or regional varieties. For more soup recipes, go to

Miso soup is rich in protein as it’s made from fermented soybeans. It’s also rich in minerals, B vitamins and folic acid. Due to its fermented nature, it also contains good bacteria that promote good gut health so there are plenty of reasons to include Miso in your menu! This is a quick 10-minute recipe using instant dashi.


What you’ll need

1 tablespoon dried wakame seaweed, soaked in water

1 ½ teaspoons instant dashi granules

2 tablespoons miso paste

8 cups water

½ cup firm or soft tofu

½ cup green onion, chopped


Take a pot, add some water and bring to the boil. Stir in the instant dashi and dissolve. Turn the heat down to medium-low and add in the tofu.

Drain your seaweed that’s been soaking in water and place that into the pot.

Allow to simmer for 2 minutes.

Take a bowl and add the miso paste. Take half cup of the miso broth from the pot and pour into the bowl. Use a whisk to mix the miso paste into a smooth consistency.

Take the pot off the heat, add in the miso paste mixture and stir thoroughly. Now is the time to do a taste test. If the soup is not flavorful enough then add some more miso paste.

Top the miso soup with the green onions and serve straight away.

If you want to make your own dashi then here’s how:

What you’ll need

11g Dashi Kombu – (seaweed)

5 cups water

17-34g Katsuobushi – (dried, smoked skipjack tuna, also known as bonito flakes)


Place the kombu into a bowl of water and let soak overnight.

The following day, heat this water in a pot on a medium heat until steamy but not simmering. Once steaming, remove the kombu and throw away or store for another use.

Increase the heat and bring to the boil.

Just before boiling point, add in some more water to prevent it from fully boiling. Turn the heat off and add in the katsuobushi.

Allow it to steep for 2 minutes before straining the dashi through a strainer lined with cheesecloth. Lightly squeeze the cheesecloth with tongs and then remove the katsuobushi.

Your dashi is now complete and can be stored in clean bottles or jars for up to a week.


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