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Source: https://youtu.be/cXBbrMT_wOs

Authentic Japanese miso soup recipe

This easy recipe teaches how to make authentic Japanese miso soup at home. Don't miss it!

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Ingredients

number of servings
2
  • 2 strips kombu seaweed Added to
  • 500 ml water Added to
  • 34 spoon hondashi Added to
  • 1 spoon miso Added to
  • Wakame seaweed Added to
  • tofu Added to
  • Shiitake Added to
  • spring onion Added to
  • katsuobushi Added to

Nutritional values and price

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Directions

90 min.
1. Step

Pour a piece of dehydrated kombu seaweed into a saucepan, cover it with half a litre of water and leave to cook over medium-low heat for 45 minutes. Strain and return the broth to the pot. Add the hondashi and mix well.

2. Step

Add the miso. Stir well and cook over medium heat for 15 minutes.

3. Step

Hydrate the wakame seaweed by soaking it for 10 minutes.

4. Step

Slice two shiitake mushrooms per person. Dice the tofu and cut some green onion rings.

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5. Step

15 minutes after the soup is cooked, add the shiitake mushrooms and tofu. Leave to cook for a further 10 minutes.

6. Step

Serve the soup. Add green onion, some wakame seaweed and katsuobushi. Enjoy!

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Recipe author image Romi

Authentic Japanese miso soup recipe

This easy recipe teaches how to make authentic Japanese miso soup at home. Don't miss it!

90
Minutes
2
Number of servings
Directions
1. Step

Pour a piece of dehydrated kombu seaweed into a saucepan, cover it with half a litre of water and leave to cook over medium-low heat for 45 minutes. Strain and return the broth to the pot. Add the hondashi and mix well.

2. Step

Add the miso. Stir well and cook over medium heat for 15 minutes.

3. Step

Hydrate the wakame seaweed by soaking it for 10 minutes.

4. Step

Slice two shiitake mushrooms per person. Dice the tofu and cut some green onion rings.

5. Step

15 minutes after the soup is cooked, add the shiitake mushrooms and tofu. Leave to cook for a further 10 minutes.

6. Step

Serve the soup. Add green onion, some wakame seaweed and katsuobushi. Enjoy!

Ingredients
2
strips kombu seaweed
500 ml
water
34 spoon
hondashi
1 spoon
miso
Wakame seaweed
tofu
Shiitake
spring onion
katsuobushi