Traditional Miso Soup


Submitted by Kipp S. Hopkins (Co-op Employee)

If you love Japanese miso soup, you'll love this recipe. It is 100% authentic and all the ingredients can be bought at the Co-op!


3 cups Bonito Flakes
2-3 pieces of dried kombu seaweed
6 cups water
4 Tbls white or red miso
1-2 stems of dried wakame seaweed
1 cup medium or firm tofu

Put the water in a pot (with a lid) and add dried kombu seaweed. Let sit, covered and off of heat for 30 minutes. Bring to a boil and simmer for 10 minutes, covered. Remove seaweed and add bonito flakes and simmer for 10 minutes, covered. Remove from heat and let sit for 15 minutes. Strain the stock with a mesh sieve, discard used bonito flakes.

Return to heat and add wakame seaweed (cut or broken into small pieces). Chop the tofu into small cubes (roughly 1/2 inch), and add to stock. Cook until seaweed is rehydrated and tofu is heated through. Turn off heat. Ladle about a cup of the broth into a small bowl and add the miso paste. Whisk until completely incorporated, then add to soup and stir. 

Serve by itself or with a bowl of plain rice (Japanese short grain is best).

Optional Additions: Spinach, napa cabbage, bok choy, kale, or whatever type of leafy greens you love. Shiitake mushrooms, carrots, leeks, daikon radish, and potatoes also go great with this soup. If you're adding other vegetables, make sure you are cooking them in the stock before adding the miso paste. The miso should be the last thing you add, after the heat is turned off.