Rating: 3.75 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Renowned chef Nobu Matsuhisa prepares miso soup using homemade dashi, a Japanese stock made from just two ingredients and water: kombu, or giant kelp, and katsuobushi, better known as bonito flakes.

Martha Stewart Living, March 2000

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Recipe Summary

Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently push miso through strainer. Cook until heated through.

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  • Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately.

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Reviews (1)

12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5.0 stars
02/22/2020
I have been making this soup recipes for years. It's a keeper!
Rating: Unrated
03/11/2012
I've made this twice now, and it's a great soup. Seems healthy too!