Mitsuba Miso Soup

January is the month for resolutions and Zuma New York, the popular Japanese izakaya restaurant in Midtown Manhattan, is offering a healthy way for its guests to hit reset this year with its new Kenko Set.

Mitsuba Miso Soup

Prep Time

15 minutes

Cook Time

25 minutes


1 people

The second course of the rejuvenating and detoxifying meal at Zuma New York, the popular Japanese izakaya restaurant in Midtown Manhattan, the Mitsuba Miso Soup features a house-made dashi and Japanese wild parsley.

This three-course detoxifying meal was developed to be enjoyed in 15-20 minutes for the health and time conscious individual. Create the entire Kenko Set by finding Course 1 and Course 3 below:

First Course: Midori Juice

Third Course: Tokyo Market Salad Bowl


This recipe is courtesy of Zuma New York.


For the Miso Soup

  • 150 grams dashi
  • 20 grams shiro miso
  • Scallions, white part thinly sliced
  • 3 pieces soft Tofu, cut into small pieces
  • Wakame, soaked in water and when soft, strain off water

For the Dashi

  • 3 liters water
  • 45 grams Kombudashi seaweed
  • 50 grams hanakatsue bonito flakes


For the Dashi

  • 1 Soak Kombu in water overnight (at room temperature). In saucepot slowly heat up to 175F.
  • 2 Remove Kombu and add bonito flakes and bring to boiling point. Immediately take off the heat and let bonito flakes sink to the bottom of the pot for 25 min.
  • 3 Pass through chinose. Dashi can be used for 2-3 days if kept in refrigerator.

  • 1 To finish the miso soup heat up dashi on medium heat and stir in miso paste (do not boil).
  • 2 Let miso paste dissolve in dashi and starin through chinose. With a ladle transfer miso soup in a bowl and add tofu, scallions and wakame.



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