Sesame Miso Soup
on Dec 16, 2020, Updated Sep 30, 2022
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Sesame Miso Soup
You will LOVE this easy, simple and delicious sesame miso soup. It is made with a homemade dashi stock, with soft tofu & green onions tossed in. Umami filled from the broth and crunch from the green onions, the textures and flavor are SO good. I love to store this in the fridge for easy access for a couple days after.
First & Foremost: How to Make Sesame Miso Soup
It starts with Dashi Stock
To make your dashi stock, first, you will add 6 cups of water to a pot and soak your kombu on medium low heat – just until it gets soft.
NOTE: If your kombu has white powder on it = don’t rinse that off, as that adds on to the umami in broth.
Then once your kombu is soft, you’ll remove and toss in your bonito flakes and allow them to simmer. Once they reach the bottom of the pot, they are ready to drain out, and there you have it, your dashi stock!
What’s Next?
After your stock is done, you’ll prep the rest of your ingredients by first slicing green onions and second, drying with a paper towel and cubing soft tofu.
You’ll then also rehydrate your wakame and set all of that aside.
Take your dashi stock, and start sifting in your miso paste
You’ll melt/sift in your miso paste in the simmering stock! Then toss in your green onions, tofu and wakame. We’re sifting instead of just adding in because it allows for a creamier miso soup and doesn’t clump!
After that, you’ll add your Tamari, I am using KA-ME’s Tamari here as well as KA-ME’s Rice Cooking Wine, just add a dash there for some extra umami and flavor. Stir it all together and remove from the heat.
Off the heat, you’ll toss with sesame seeds and a drizzle of KA-ME Sesame Oil Blend. Serve + enjoy!
Sesame Miso Soup
Ingredients
For the Miso Soup
- 1/2 tablespoon KA-ME Rice Cooking Wine
- 2 tablespoons KA-ME Tamari
- 1 tablespoon KA-ME Sesame Oil Blend
- 1/4 cup sliced green onions
- 1/2 cup wakame, (soaked in boiling water)
- 1/2 block soft tofu, (dried and in cubes)
- 2 tablespoons white miso paste
- sesame seeds to top
For the Dashi Stock
- 4 slices kombu
- 1/2 cup bonito flakes
- 6 cups water
Instructions
- Add 6 cups of water to a pot to begin your dashi stock. Soak your kombu on medium low heat. Once it gets soft, bring to a boil. Remove kombu. Add your bonito flakes and when they go to the bottom of the pot, drain. Set your broth aside or if using right away, place on low.
- In the meantime, slice your green onions and cube your tofu. Soak your wakame (dried seaweed) with boiling water, rinse and set aside.
- Next, take your miso paste and sift to melt your miso paste into the dashi stock. This helps remove clumping to make an even soup! Mix well, then add in your KA-ME Tamari, KA-ME Rice Cooking Wine, green onions, soft tofu and wakame. Mix.
- Remove from the heat, drizzle on your KA-ME Sesame Oil Blend, sesame seeds and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
KA-ME delivers easy to prepare and convenient Asian meals to enjoy. They have products ranging from sauces to noodles and other pantry staples. KA-ME is available in major retailers like Walmart & Kroger! Visit www.kame.com to learn more and find products near you!
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Looking for more soup recipes? Start below:
what gives the soup in your pictures a reddish color?
Mine came out an unappetizing milky white? Also, could use some instruction as to length of time to do each step.
It’s yummmy!