How to make miso soup at home | Blue Zones Japan

If you love Miso soup and think you have to go to a restaurant to get it, think again. It is so easy to make once you have the 3 ingredients. 

Its not only delicious but so good for you because the properties of the seaweed and miso paste have been enjoyed for centuries in places where people live long, healthy lives. 

This recipe is from Okinawa, Japan, a Blue Zones, one of the five zones in the world where people live long, healthy lives. 

Enjoy this simple recipe. 

The 3 ingredients you need and probably don't have yet are: 

1. Kombu (dried kelp seaweed)

2. Bonito flakes (dried fish flakes)

3. Miso paste (red or white)

These ingredients have a long shelf life so it is money well spent for miso soup any time!

Simple Miso Soup at Home

Ingredients (Serves 2-3):

• 1 ounce kelp (4-6” piece of kelp)
• 5 cups water
• ¾ cup dried bonito flakes
• 2 Tbsp. Miso paste
• Tofu, green onion, spinach or other add ins

Directions:

1. Soak kelp overnight in water in a bowl.


2. The next day, throw out the water the kelp was soaking in, but keep the kelp seaweed.


In a medium pot, combine the rehydrated kelp with 5 cups fresh water. Heat just until boiling. As soon as liquid boils strain the kelp out. Now you can toss the kelp, but keep that broth!!


3. In the same pot, add bonito flakes and bring liquid to a boil. When it starts to boil, reduce heat to simmer. And simmer for just 30 seconds.


4. Remove from heat, let bonito flakes sink to the bottom, about 10 minutes.


5. Then, strain broth into a bowl, removing all the bonito flakes. You can throw out the bonito flakes. Now your dashi (broth) should be a golden color and smell flavorful.


6. Add all other ingredients to broth and whisk until miso dissolved. Then, simmer for 3 minutes. Done!

If you make this recipe, tag me on Instagram @chefjoannas. 

I'd love to see your creation!

More Blue Zones Japan recipes: 

• 7-ingredient Veggie Champuru (stir-fry)
• Three Minute Okinawan Bowl (Vegan)
• Soba Noodle Bento Lunch 

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Learn how to make this simple miso soup recipe at home to eat the Japanese food you love any time you want! Once you learn it once you’ll see how easy it is. This recipe is from Blue Zone, Okinawa Japan where people live long healthy lives and eat this soup sometimes for breakfast, lunch and dinner. The seaweed and miso paste are full of beneficial minerals and antioxidants to make you feel in tip top shape. . Thank you #childrenshospitalofphiladelphia for inviting me for another Wellness Wednesday. It’s a pleasure! @minal_tolani @tmimi95 . Here’s the recipe so you can make it too. 😄 . Simple Miso Soup at Home Ingredients (Serves 2-3): * 1 ounce kelp (4-6” piece of kelp) * 5 cups water * ¾ cup dried bonito flakes (can sub porcini mushrooms) * 2 Tbsp. Miso paste * Tofu, green onion, spinach or other add ins Directions: 1. Soak kelp overnight in water in a bowl. 2. The next day, throw out the water the kelp was soaking in, but keep the kelp seaweed. In a medium pot, combine the rehydrated kelp with 5 cups fresh water. Heat just until boiling. As soon as liquid boils strain the kelp out. Now you can toss the kelp, but keep that broth!! 3. In the same pot, add bonito flakes and bring liquid to a boil. When it starts to boil, reduce heat to simmer. And simmer for just 30 seconds. 4. Remove from heat, let bonito flakes sink to the bottom, about 10 minutes. 5. Then, strain broth into a bowl, removing all the bonito flakes. You can throw out the bonito flakes. Now your dashi should be a golden color and smell flavorful. 6. Add all other ingredients to broth and whisk until miso dissolved. Then, simmer for 3 minutes. Music: 惊鸾 Musician: EnjoyMusic #japanesefood #japanesefoodporn #miso #instarecipe @bluezones #bluezones #asmrfood

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Aug 5, 2020 at 3:08pm PDT

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