My husband and I have this favorite Japanese restaurant in town where they served the best tonkatsu. We often order the tonkatsu set which includes rice, breaded pork cutlets, shredded cabbage, and miso soup. I super love the restaurant’s miso soup. The chef was Japanese so the food really taste like authentic Japanese food. They also have unlimited rice and I find myself asking for a second cup (don’t judge me). That restaurant is the reason why miso soup became my favorite- and I couldn’t get enough of it. This miso soup version from Snixy Kitchen tastes similar to that restaurant version.
Check out what our friends from Snixy Kitchen have to say about this recipe:
“The broth has a strong umami flavor with a touch of sweet miso and a hint of salty that gives a simple soup lots of oomph. The homemade dashi lends enough flavor to the base of the soup that there’s no need to season the broth, except with a quick drizzle of tamari depending on the saltiness of your miso.”
This is a truly perfect soup that you can serve to your guests even if you’re not having Japanese food. This goes so well with our home-cooked meals as they’re most rich and flavorful. I serve this with pot roasts and fried meat most of the time.
In my local grocery, I can find most of the ingredients. But if you don’t find them in your local groceries, you can buy them online at Amazon. This is going to be so worth it.
Ingredients
- 4 cups dashi stock (see quick tip)
- 2 cups sliced Dynasty shiitake mushrooms
- 1 tablespoon Wel Pac dried cut wakame (dried seaweed)
- 6 ounces Nasoya silken tofu, cut into ½-inch cubes
- 1 cup thinly sliced scallions
- 2 tablespoons Sushi Chef red miso paste
- 2 tablespoons Sushi Chef mellow white miso paste
- Optional: Kikkoman soy or tamari sauce, to taste
Instructions
- In a large pot, bring the dashi stock to boil over medium-high heat.
- Reduce heat to medium and add the shiitake mushrooms and ¾ cup of the chopped scallions. Cook for about 10 minutes, until the mushrooms and scallions soften..
- Add the dried wakame and silken tofu. Cook, stirring occasionally, for another 5 minutes to heat thoroughly. Reduce heat to low.
- Carefully scoop out about a cup of the boiling broth and whisk it in a separate bowl with the miso paste until smooth. Pour the miso into the soup and stir to combine. Cook for an additional 3-4 minutes over low heat.
- Taste the broth to determine if it needs a touch of salt. If so, add up to 2 teaspoons of soy or tamari sauce to taste. Ladle into bowls and serve with a sprinkling of fresh scallions.
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Quick Tip: If you have access to a Japanese market, you can easily make your own dashi from scratch. Or for a quick and easy miso, you can use 4 cups of water mixed with 2 teaspoons dashi stock powder that you can pick up at most supermarkets.
Thanks again to Snixy Kitchen for this amazing recipe.
