My Mother’s Miso Soup
This is a simple miso soup with sliced onions just like the way my Japanese mother makes it!
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stove top
- Cuisine: Japanese
- 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.
- 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.
- Turn the heat off and serve. Sprinkle a little ichimi for heat.
This miso soup will keep for three days, refrigerated in an airtight container.
Keywords: recipe, Japanese food, appetizer, side, miso shiru