Miso soup is probably something many of you have heard of as a traditional Japanese dish. Today, I want to show you the easiest way to make it—just the way I usually do. I think miso soup with green onions and tofu is one of the simplest kinds of miso soup.
You’ll find a wide variety of miso in the miso section at the supermarket. There are likely over 1,000 miso manufacturers in Japan. Marukome is one of the famous manufactures, and I bought their miso this time. To make it simple, I suggest using miso paste that includes dashi (It has an indication だし入り）.
The ingredients of the Marcome miso are listed below.
- 大豆（アメリカ又はカナダ又はその他） Soybean (From America, Canada, or others)
- 米 Rice
- 食塩 Salt
- かつおエキス Bonito extract
- かつお節粉末 Bonito flakes powder
- 昆布エキス Kombu extract
- 調味料（アミノ酸等） Seasoning (amino acids, etc.)
- 酒精（一部に大豆を含む） Alcohol (contains soybeans)
There are also countless manufacturers of tofu. The ingredients of the tofu I bought are listed below.
- 大豆（分別生産流通管理済み） Soybeans (produced and distributed under segregated management)
- 凝固剤（塩化マグネシウム）(にがり） Coagulant (magnesium chloride) (nigari)
- 消泡剤（グリセリン脂肪酸エステル) Antifoaming agent (glycerol fatty acid esters)
Now, let’s start cooking. First, cut the green onion and Tofu. You can cut them to your preferred size.
Then, simmer the tofu. Because I want to make enough for two bowls, I’ll boil water for two bowls, and put the tofu in. Probably one or two minutes should be enough.
Next, add the green onions and cook them. While that’s happening, scoop out the needed amount of miso. One spoonful equals one serving. It’s finished once the miso is dissolved in the ladle. Dissolving it this way helps it blend smoothly without leaving any clumps.
Serve it in a bowl and enjoy. As you can see in the photo, the miso soup turned out great. It was simple and very delicious. You can use any ingredients you like, so it’s fun to try different variations. It’s an easy recipe, so if you’re interested, please give it a try!
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