Simple and Hearty Inari Miso Soup Recipe
Flavorful and Quick Inari Miso Soup
Introducing a delicious Inari Miso Soup that can be made in just 5 minutes, perfect for busy days. The harmony of the deep, savory broth and chewy inari (fried tofu pockets) is exquisite!
Basic Ingredients- 1 pack Inari (square fried tofu pockets)
- 2-3 Tbsp Japanese Miso paste (adjust to taste)
- 10 dried anchovies (for broth)
- 1 piece Kombu (dried kelp), approx. 10cm x 10cm
- 1/4 Onion
- A little Green onion (scallion)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Inari Miso Soup. Cut the inari into bite-sized pieces and thinly slice the onion. Finely chop the green onion for garnish.
Step 2
To create a deep and refreshing broth, make a dashi stock using anchovies and kombu. In a pot, combine 4 cups of water, dried anchovies, and kombu. Simmer over medium-low heat for about 10 minutes. Remove the kombu as soon as it starts to boil to avoid a bitter taste.
Step 3
While the broth is simmering, thinly slice the onion. (Note: The original recipe mentioned button mushrooms, but they were not listed in the ingredients. If you wish to add mushrooms, slice them thinly.)
Step 4
Pour boiling water over the square inari. This process helps to remove excess oil and any ‘bean-y’ smell from the inari, resulting in a cleaner flavor.
Step 5
Rinse the inari, from which the oil has been removed, under cool running water. Rinse lightly to avoid washing away too much flavor.
Step 6
Cut the rinsed inari into bite-sized pieces. You can cut them smaller for easier eating, especially for children.
Step 7
Dissolve the Japanese miso paste into the prepared anchovy-kombu broth. It’s important to dissolve the miso thoroughly without lumps by gradually adding a ladleful of broth to the miso and stirring. Add the sliced onion and cut inari, then bring to a gentle boil.
Step 8
Once the soup begins to boil, reduce the heat. Add the chopped green onion and simmer briefly. The refreshing aroma of the green onion will meld into the soup, completing the dish. Serve warm for the best taste.
