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How To Make Miso Soup

Watch more Soups & Stews videos: Subscribe to Howcast's YouTube Channel - Stir up a pot of homemade miso soup. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: Subscribe to Howcast's other YouTube Channels: Howcast Health Channel - Howcast Video Games Channel - Howcast Tech Channel - Howcast Food Channel - Howcast Arts & Recreation Channel - Howcast Sports & Fitness Channel - Howcast Personal Care & Style Channel - Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Step 1: Put water on stove Pour the water into the pot and place it on the stove or hotplate at medium heat. Step 2: Add konbu Break off a 4 to 6-inch piece of konbu and add it to the water. Tip Konbu—also known as sea cabbage or kelp—is available at most health food stores. Step 3: Simmer & remove Simmer the konbu for 15 minutes, then remove it from the water and throw it away. Step 4: Add bonito Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor. Step 5: Remove bonito With a small mesh strainer, remove the bonito flakes and discard them. Step 6: Add tofu & wakame Add the tofu chunks and wakame and simmer for 5 minutes on low heat. Tip When making miso soup, never bring the broth to a boil—it will muddy all the distinct flavors. Step 7: Stir miso paste & broth Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves. Step 8: Pour broth Once the miso paste is dissolved, pour the broth back in the pot and stir. Tip Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and konbu will last indefinitely in the cupboard. Step 9: Add scallions Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso. Did You Know? Miso soup is routinely served at breakfast in Japanese homes and restaurants.
Length: 02:36


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