Japan

Miso soup

Name: Miso soup
Total time: 20 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 3 cups water; a 10 cm piece kombu; 1 loose cup bonito flakes; 1 tbsp dried dried wakame; 150 g in small cubes silken tofu; 3 tbsp miso paste; 1 stalk finely sliced spring onion (green onion, scallion)

Dashi, miso, tofu, seaweed. Four things, ten minutes, and a whole culture in a bowl.

20 minTime

7 gProtein each

mildSpice

One soup, every meal2 chapters · 1 min read

Make it your way

Grandma's wayKombu and bonito dashi with miso, tofu and wakame.

The original

78kcalsame

7 gproteinsame

2 gfibresame

20minutessame

Miso shiru, as served daily.

Per serving, worked out from the ingredient table.

Ingredients

Water3 cups

Kombua 10 cm piece

Bonito flakes1 loose cup

Dried wakame1 tbsp dried

Silken tofu150 g, in small cubes

Miso paste3 tbsp

Spring onion (green onion, scallion)1 stalk, finely sliced

Method

4 steps

1Soak the kombu in the water for 20 minutes, then heat until tiny bubbles appear and lift it out. Add the bonito flakes, simmer 1 minute, steep 5 minutes and strain.
2Soak the wakame in water for 5 minutes and drain.
3Bring the dashi to a gentle simmer and add the tofu.
4Turn off the heat. Dissolve the miso in a ladle of dashi and stir it back in. Add wakame and spring onion.

Serve it like this

Ladle into small lacquer or ceramic bowls with tofu and wakame visible, spring onion floating on top. Sip from the bowl and use chopsticks for the tofu.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Miso soup

Dashi, miso, tofu, seaweed. Four things, ten minutes, and a whole culture in a bowl.

20 minTime

7 gProtein each

mildSpice

One soup, every meal2 chapters · 1 min read

Make it your way

Grandma's wayKombu and bonito dashi with miso, tofu and wakame.

The original

78kcalsame

7 gproteinsame

2 gfibresame

20minutessame

Miso shiru, as served daily.

Per serving, worked out from the ingredient table.

Ingredients

Water3 cups

Kombua 10 cm piece

Bonito flakes1 loose cup

Dried wakame1 tbsp dried

Silken tofu150 g, in small cubes

Miso paste3 tbsp

Spring onion (green onion, scallion)1 stalk, finely sliced

Method

4 steps

1Soak the kombu in the water for 20 minutes, then heat until tiny bubbles appear and lift it out. Add the bonito flakes, simmer 1 minute, steep 5 minutes and strain.
2Soak the wakame in water for 5 minutes and drain.
3Bring the dashi to a gentle simmer and add the tofu.
4Turn off the heat. Dissolve the miso in a ladle of dashi and stir it back in. Add wakame and spring onion.

Serve it like this

Ladle into small lacquer or ceramic bowls with tofu and wakame visible, spring onion floating on top. Sip from the bowl and use chopsticks for the tofu.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Miso soup

Make it your way

Ingredients

Method

Miso soup

Make it your way

Ingredients

Method

Make it a meal