Kyoto-Style Miso Soup

Kyoto-Style Miso Soup

Yield 4 Servings

Enjoy this tasty miso soup seasoned with our delicious Miso Master Organic, Low-Sodium Sweet White Miso



  1. Place kombu into pot with the water. Cook over medium heat, uncovered, and remove kombu just as water comes to a boil.  
  2. Stir fish flakes into boiling water and remove from heat. Let stand for 2 minutes. Strain the broth, pressing all liquid from flakes.  
  3. Add tofu and scallions and allow to heat through, then remove from heat.  
  4. Dilute the miso in some of the broth, add to the soup, and allow to sit a couple of minutes before serving.  
  5. When preparing miso soup, avoid boiling the soup after the miso has been added, since extreme heat destroys the delicate enzymes.

Courses Soup

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