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The Hirshon Miso Soup – 味噌汁

  • Total Time: 0 hours


Units Scale
  • Dashi Ingredients (for 1/2 litre dashi):
  • 1/2 liter cold water
  • 15g konbu kelp
  • 15g dried bonito flakes (katsuobushi かつおぶし)
  • ***
  • 3 cups homemade dashi
  • 3 Tbsp. miso blend – I normally use my personal blend of white, red and hatcho (barley) miso in a 60%-30%-10% ratio) – this is called Awase miso, though most versions don’t use hatcho miso – skip it if you prefer, and increase red miso to 40%
  • 6 oz silken tofu or soft tofu
  • 2 tsp. dried ready-to-use wakame (seaweed)
  • 1 green onion/scallion


  1. For the dashi:
  2. Prepare the Primary Dashi (Ichiban Dashi, 一番 出し)Put the konbu kelp into cold water in a pot (don’t wash it!). Heat uncovered for about 10 minutes and when it is just below the boiling point, remove the konbu. Do NOT boil the konbu – it becomes bitter! If you insert your thumbnail into the konbu and you feel the flesh is soft, it means the water has sufficient flavor. If it still remains tough, put the konbu back for 1-2 minutes into the water, adding some more (2 tablespoons) cold water to stop it from boiling.
  3. Remove the konbu.
  4. Bring the stock to a boil. Add 2 more tablespoons cold water and immediately add the dried bonito flakes.
  5. Bring once more to a boil, and quickly put aside. Wait for the flakes to fall down to the bottom of the pan (it will take at most 1 minute). Remove the foam and filter the stock through a sieve lined with a piece of cheesecloth.
  6. For making the miso soup:
  7. Soak dried wakame in water to rehydrate for 10 minutes and drain well. Finely slice the green onion.
  8. Put 1 Tbsp. of miso in a ladle (or strainer) and blend it with dashi until it is thoroughly mixed (skipping this step guarantees lumps). Continue this process until miso is all used. Usually for each cup of dashi, you will need about 1 Tbsp. of miso.
  9. If you decide to add tofu in your miso soup, be aware that tofu dilutes the soup a bit, so you might want to add ½ Tbsp. more miso.
  10. Put the rehydrated wakame and sliced green onions in each bowl. If using, cut tofu into ½” (1 cm) cubes and add to the soup. Stir very gently without breaking the tofu.Return the miso soup to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavor.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 83.06 kcal
  • Sugar: 1.2 g
  • Sodium: 778.79 mg
  • Fat: 3.81 g
  • Saturated Fat: 0.75 g
  • Carbohydrates: 4.85 g
  • Fiber: 0.92 g
  • Protein: 8.47 g
  • Cholesterol: 1.79 mg

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