If you’ve ever had hibachi, or eaten at your local Japanese restaurant, then you have probably met a bowl of miso.
Miso soup is so wonderful, earthy and “umamilicious“. I have never met a bowl I didn’t like.
While I was pregnant with my first daughter, I craved miso soup. I would drive to the local Japanese buffet and order two to go.
Sometimes in the middle of the night.
Although it can be high in sodium, it has some great health properties; with minerals, amino acids and protein to name a few.
Miso soup isn’t very hard to make, however, you do have to have some ingredients that may be hard to come by (big surprise right?) including kombu (dried kelp) katsuobushi (thin shavings of dried skipjack tuna) and miso (fermented soybean paste). They should be available at your Asian market or online. You could always buy an “instant miso” packet, but chances are it will contain gluten.
First, we’ll make a broth called dashi out of the kombu and the katsuobushi. Dashi is the soup base that Japanese use in most of their soups. No wonder-it’s delicious.
Once we make the dashi, we will add in miso. There are different types of miso, and you can use whichever one you would like. The darker misos have a stronger flavor, and the lighter misos are sweeter and less salty. You can combine the misos as well.
Make sure you buy a miso that is pure with no added gluten. I purchased some light miso that didn’t contain gluten, but there were several brands that DID have gluten. Also, check your tofu as well. It should only have soybean and no other ingredients. All the other ingredients should be naturally gluten free.
If you really want to learn about miso soup, then check out this video. (Alton Brown is one of my FAVORITES)
Miso Soup Recipe
Cost per serving $2.30
2 x 4 inch strips kombu
4 cups water
1/2 cup katsuobushi (bonito flakes)
1-2 green onions-diced
1 small package enoki mushrooms
4 Tbsp miso (I used light) (GLUTEN FREE!)
1 Tbsp wakame dried seaweed-optional
8 0z soft tofu-chopped
First make your dashi…
Place your kombu in a pot with 4 cups water and soak for 20-30 minutes.
Place on medium heat. Just as water boils, add the katsuobushi and remove from heat. Let set for about 10 minutes. Strain the broth into separate pan. Either discard the kombu and katsuobushi, or save for second broth.
…Now the miso soup
Return broth to medium heat and add miso. Whisk to dissolve miso. Add chopped tofu, green onion and wakame. Cook until heated through.
This should last around 3 days in the refrigerator. Miso soup won’t freeze well.