Kyoto-Style Miso Soup
Enjoy this tasty miso soup seasoned with our delicious Miso Master Organic, Low-Sodium Sweet White Miso.
- Yield: 4 Servings 1x
- Category: Soup
Scale
Ingredients
- 4 cups water
- One 4” piece Emerald Cove Silver Grade Pacific Kombu
- 1 packet dried Bonito flakes
- ¼ lb. tofu, sliced into ½” cubes
- 2 – 3 Emperor’s Kitchen Organic Shiitake Mushrooms, soaked whole or sliced
- 1 thinly sliced scallion
- 4 Tbsp Miso Master Organic Sweet White Miso
Instructions
- Place kombu into pot with the water. Cook over medium heat, uncovered, and remove kombu just as water comes to a boil.
- Stir fish flakes into boiling water and remove from heat. Let stand for 2 minutes. Strain the broth, pressing all liquid from flakes and return pot to heat.
- Add tofu and shiitake mushrooms and simmer for 5 to 7 minutes. Remove from heat and add scallions.
- Dilute the miso in some of the broth, add to the soup, and allow to sit a couple of minutes before serving.
Notes
When preparing miso soup, avoid boiling the soup after the miso has been added, since extreme heat destroys the delicate enzymes.
Rachel Clarke
Looks delicious. I love the Miso Masters Miso Tamari.
Debi Athos
Yes Rachel, this Kyoto-Style Miso Soup made with our American crafted Miso Master Organic Sweet White Miso is delicious especially with the addition of our Emperor’s Kitchen Organic Shiitake Mushrooms for that memorable umami goodness.