Archive for Japanese

Miso Soup! 

I can never get sick of miso soup. It’s one of my favorites. For this recipe, you can save a lot of time by using instant Dashi. It’s like the Japanese version of chicken bouillon except it isn’t chicken. Traditional Dashi is actually made with kombu and bonito flakes. If you’re not sure what kombu is, it’s an edible kelp aka seaweed. Bonito flakes are dried, fermented, and smoked young bonito (type of tuna fish – similar to skipjack tuna). Using instant Dashi will save you time and I do also go for Shiro Miso because it’s lighter and less salty. 

Anyway, here’s a picture of the ingredients I used to make this soup. I’m sure some of you guys will appreciate a photo reference since some of these products are found in Asian food stores. I bought these ingredients from an amazing Japanese supermarket called Mitsuwa and it’s in Edgewater, NJ! Make sure you go visit if you’ve never been there before. It’s AMAZING. 


  • 8 cups water
  • 1 1/2 teaspoon instant Dashi (I used the HonDashi brand – it does say Bonito Soup Stock on the label)
  • 1/4 cup miso paste (I used Honzukuri’s Shinshu Shiro Miso)
  • 1 tablespoon dried seaweed (soak in a bowl of cold water so it can expand) 
  • 1/2 cup soft tofu (I used 1/2 of a 14oz package)
  • 2 tablespoons chopped green onions/scallions


  1. Pour 8 cups of water in a soup pot. Bring to a boil. 
  2. Add the instant Dashi to the pot and whisk to dissolve. 
  3. Turn heat to medium-low. Add in tofu and drained seaweed. Let it simmer for 2-3 minutes. 
  4. Turn the heat off. Put miso paste in a small bowl and pour 1/2 cup of soup broth from the pot into the bowl. Whisk the miso paste/soup mixture until it’s smooth. 
  5. Pour this miso paste mixture back into the pot. Stir well. Taste the soup and see if it tastes fine to your liking. You can add 1 or 2 tablespoons of miso paste if you feel like the soup needs more. 
  6. Ladle in bowls and serve with chopped green onions on top. 

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