Umeboshi Miso Soup

Name: Umeboshi Miso Soup
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 4
Cuisine: Japanese
Ingredients: Kikkoman Instant Soup, Soybean Paste with Tofu, Tofu Miso; Scallion; Talking Rain AQA Water, 9.5 pH

Serves 4

3 mins prep

5 mins cook

8 mins total

A quick and easy instant umeboshi miso soup with no dashi required! The rich umami of miso pairs perfectly with the tangy, mellow flavor of umeboshi. Simple, yet so delicious. Give it a try!

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0 servings

Umeboshi

cupWater

tbspMiso Paste

Scallionfinely chopped

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Prep the Ingredients: Remove the pits from the umeboshi and finely mash the flesh with a knife to create a smooth paste. Finely chop the scallion.

Boil the Water: In a saucepan, bring the water to a gentle boil. Once it reaches a boil, turn off the heat.

Add the Flavor: Add the umeboshi paste, chopped scallions, and miso paste. Mix well until the miso is fully dissolved.