Miso soup, step by step recipe

Have you ever tried miso soup at a Japanese restaurant? Surely you have asked yourself many times how to make miso soup, the truth is that it is much simpler than we think, there are actually two options to make this soup, the first and the one that we will show you today in this recipe is by making yourselves the broth and the second is with already prepared purchased broth.

You already know the best option, logically it will always be to prepare it ourselves. We will only need the right ingredients and boil, like any broth. Then we add the miso and the dressing ingredients, in this case chives and tofu.

Ingredients for dashi broth

• 1 liter of water
• 2 turnip
• 1 onion
• 20 cm Kombu seaweed
• A handful of dried bonito slices

Ingredients for miso soup

• 500ml fish broth (dashi)
• 1 teaspoon dried wakame seaweed
• 2 tablespoons miso paste
• 100 g firm tofu, cut into small cubes
• 1 spring onion, chopped into very thin slices
• 500 ml fish broth

Preparation of miso broth

1. We put all the ingredients, except the dried tuna, to boil starting from the cold water. When it starts to boil, remove from the heat and add the dried tuna.
2. When the tuna has reached the bottom of the pot, strain the broth and set aside.
3. While we prepare the broth, we soak the wakame seaweed in filtered water for 10-15 minutes. We drain and wash. We reserve.
4. We put the broth over low heat. Meanwhile, take a little bit of the broth and mix it in a bowl along with the two tablespoons of miso and blend it well. We add it to the broth.
5. We add the wakame seaweed, the diced tofu and increase the heat.
6. Before it starts to boil, we will add the spring onion in thin strips and immediately remove it from the heat. We should not salt this broth because the miso already has the necessary amount of salt. We serve and enjoy this soup very hot.