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Lobster Miso Broth

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

A light broth


  • For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):
  • 2 cups Lobster or shellfish broth
  • 2-inch piece kombu (dried black kelp)
  • 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional
  • For the miso soup:
  • 4 ounces (1/4 block) silken or firm tofu
  • 1 to 2 scallions
  • 2 tablespoons red or white miso paste


  • 1. Make the dashi: Combine the water and kombu in a 1-quart saucepan over medium heat. Remove the kombu just as the water starts to come to a boil. Add the bonito flakes, if using, and let the water come to a rapid simmer. Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi. Add additional water if necessary to make 2 cups. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth. Prepare the tofu and scallions: Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly. Bring the broth to a rapid simmer: Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat. Mix the miso with 1/2 cup hot broth: Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain. Pour the miso into the broth: Pour the dissolved miso into the simmering broth. Add the tofu: Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828