Miso soup

JanaBy Jana      

October 22, 2014

Miso soup 0 5 0

This basic recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants.

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Yields: 4 Servings


1Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well.

2Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.

3Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly.

4Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling.


20g instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder

800ml of boiling water

4 asparagus spears or spring onions

2 tbsp white or red miso paste

1 tbsp mirin (sweet rice wine)

1 tbsp soy sauce

200g silken tofu, cubed.


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