# Miso Soup

A comforting miso soup, ideal for when you're feeling sick, featuring tofu and kamaboko.

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 4 cups water
- 0.25 cup shirdashi
- 4 cups light chicken stock
- tofu
- kamaboko
- 0.25 cup miso paste

## Instructions

1. Start with about four cups of water.
2. Add about a fourth cup of shirdashi; if not available, use four cups of light chicken stock.
3. Bring the mixture to a light simmer.
4. While waiting, cut up some tofu and kamaboko.
5. Drain water out of the tofu.
6. Once the liquid is hot and steamy, add in about a fourth cup or more of miso paste.
7. Whisk in the miso paste using a fine mesh strainer until fully incorporated.
8. Do not let the soup boil after the miso is added.
9. Carefully move the tofu into the soup, avoiding splashes.
10. Stir the soup for a few minutes to warm everything through.

## Equipment

- pot
- fine mesh strainer

## Tips

- Do not let the miso boil after it's incorporated.
- Use a fine mesh strainer to whisk in miso paste for faster incorporation.
- Carefully add tofu to avoid splashing.

## Source

- Original video: https://www.facebook.com/share/r/19p5rqu1ug/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/54b458ab-05a5-410c-99b3-844bc89e171d
- Extracted: 2026-01-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt