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My Mother’s Miso Soup

5 from 1 reviews

This is a simple miso soup with sliced onions just like the way my Japanese mother makes it!

Scale

Ingredients

Instructions

  1. Put the sliced onions, water and dashi granule in a pot and bring to a boil. Lower the heat, cover and cook for 10-12 minutes, until the onions are tender.
  2. Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
  3. Turn the heat off and serve. Sprinkle a little ichimi for heat.

Notes

This miso soup will keep for three days, refrigerated in an airtight container.

Keywords: recipe, Japanese food, appetizer, side, miso shiru

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