Homemade Instant Miso Soup
User Reviews
4.9
Homemade Instant Miso Soup
Description
The recipe uses deeply fried tofu pouches that are rinsed and squeezed to remove oil, then cut into strips. Green onions thinly sliced add fresh notes, while dried wakame provides sea vegetable flavor and texture. Miso paste is the central flavor component, with an option to add dashi powder if the miso doesn't contain it. The mixture can be prepared in jars for instant serving by adding hot water.
The soup is rich in umami and has a layered texture from the tofu and seaweed. It suits quick meals or as an easy-to-prepare starter. The method preserves freshness and ensures the dashi broth's deep flavor.
Ingredients
For the Instant Soup Ingredients
- 1 tofu pouch deep-fried, aka aburaage
- 2 green onion or scallions
- 2½ tsp dried wakame seaweed
- 5 Tbsp miso paste with or without dashi
- 2½ tsp dashi powder (skip if your miso has dashi in it)
To Make the Miso Soup
- 200 ml water per serving, boiling
Instructions
- Gather all the ingredients. If you use miso which contains dashi in it, skip the dashi powder. If your miso doesn’t contain dashi, then you will need to prepare the dashi powder. The one I use in this recipe is MSG-free/additive-free. You can purchase a similar one on Amazon or Japanese grocery stores.
- Boil roughly 2 cups (460 ml) water and pour over both sides of 1 aburaage (deep-fried tofu pouch). The hot water help remove some of the oil from the production process. Once it’s cool to the touch, squeeze tightly or pat dry with a paper towel.
- Cut in half lengthwise and cut into thin strips widthwise.
- Cut 2 green onions/scallions in half and cut into thin rounds. Pat dry the chopped green onions with a paper towel to remove excess moisture.
To Assemble
- Prepare 5 mason jars and caps.
- If you are using miso without dashi: Scoop 1 Tbsp miso and add to each jar. Then add ½ tsp dashi powder to each jar.
- If you are using miso with dashi: Scoop 1 Tbsp miso and add to each jar.
- Divide the aburaage strips and green onion and add to the 5 jars.
- Add ½ tsp dried wakame seaweed to each jar. Close the lid.
- Store in the refrigerator for up to 6 days. If you make them on a Sunday, consume by Friday.
- Pack in the insulated lunch box and you're ready to go! I usually drink one of these in mid-morning as a snack.
To Enjoy Instant Miso Soup
- Pour boiling water to the 200 ml mark on the jar and mix well to let it dissolve into the broth. It’s the same amount of liquid as Japanese miso soup bowls. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Instant
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 795mg | 33% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
