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Classic Miso Soup with Silken Tofu
The Clearspring Family Kitchen
2
5 minutes
10 minutes
59
Miso soup is a beloved kitchen staple in Japan, enjoyed at any time of day—whether as a comforting start to the morning, a light lunch accompaniment, or a satisfying addition to dinner.
Different regions have their own unique styles, but we’re sharing a plant-based take on the most well-known and classic version, bringing the warmth and umami of this iconic dish to your table.
Ingredients
For the Dashi (stock)
- 5cm strip of Clearspring Hokkaido Kombu
- 1 dried Clearspring Shiitake Mushroom
- 1L water
For the Soup
- 2-3 tbsp Clearspring Barley or Brown Rice Miso to taste
- 1 tbsp Clearspring Wakame Flakes
- 1 pack/300g Clearspring Silken Tofu
- 1 finely chopped spring onion
Directions
Combine 1L of cold water, a 5cm strip of Kombu, and 1 dried Shiitake Mushroom in a pot, then bring to a gentle boil.
Remove the Kombu and Shiitake Mushroom. Discard the Kombu and slice the Shiitake Mushroom into thin strips, discarding the stem.
Turn off the heat and leave for 5 mins. This is important so that the live cultures in the miso are not destroyed.
Use a small amount of stock to dissolve 2-3 tbsp of Barley Miso in a small bowl, then stir it back into the soup.
Serve and enjoy warm.
There are many ways of adding miso to your soup. Here are some other methods
Place the miso in a small sieve and mix it into your pot using a spoon or chopsticks. This filters out the barley grains if you prefer a smoother soup.
Ladle the miso into your pot and mix the paste on the ladle with a spoon or chopsticks.
