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Misoshiru (Miso Soup)Miso Soup

In a medium saucepan, bring water to a boil. Stir in dashi granules until dissolved. Ladle out about 1/2 cup of the boiling water; reserve. Add tofu. Reduce heat to medium; cover and cook for one to two minutes. Add spinach or bok choy. Simmer another one to two minutes, or until greens are tender. Remove soup from heat. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls; garnish with sliced green onions. Serve at once.


*Note: Dashi granules (made from kelp stock) can be found at most Asian specialty stores.


Food Fare: Japanese Recipes*Misoshiru image (C) Ish-ka (2007). Image released into the public domain by author and copyright holder.


Related Link:

Food Fare Culinary Collection: Japanese Culture & Cuisine


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