Miso Balls 味噌丸 (Instant Miso Soup Recipe)

Miso Balls 味噌丸 (Instant Miso Soup Recipe)

from okonomikitchen.com
11 min
8 servings

Learn how to make Homemade Instant Miso Soup with this quick and easy recipe. Even on busy days, you can enjoy miso soup just by adding hot water!

Ingredients

  • 1/2 cup (150 g) white miso paste
  • 1 1/2 tbsp (15 g) dashi stock granules
  • 1/3 cup (35 g) finely chopped green onions
  • 1-3 tsp chopped green onion
  • 1 tsp dried wakame (seaweed)
  • 1 tbsp fu (wheat gluten)
  • 1 tbsp kiriboshi daikon (dried daikon)
  • 1 tbsp aburaage (fried tofu sheet)
  • 1 tbsp koya tofu (freeze dried tofu)
  • 1 tbsp freeze fried vegetables (carrots, corn, peas, etc)

Directions

  1. 1

    Add the the miso paste and dashi granules to a mixing bowl and mix until well combined.

  2. 2

    Add in any optional add-ins and mix well to combine. If using aburaage, toast on high for 2 minutes until crispy. Slice into thin pieces.

  3. 3

    If making different variations, divide the miso base into separate bowls and mix in the add-ins.

  4. 4

    Divide mixture into 8 equal servings, which is about one heaping tablespoon (about 20-25 g) of the mixture into silicon muffin tins or into a ice cube tray. Store in an air tight container or wrap ice cube tray tightly. Store in the freezer for up to three months.

  5. 5

    Add miso ball to a bowl. Add 200 ml of hot water and whisk until miso is fully dissolved. Add any cooked ingredients like spinach or mushrooms if desired. Serve and enjoy!