Cooking Ah Pa

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Red Miso Soup 红味噌汤

Cooking Time: 10 Minutes

Dificulty: Easy



Dried kung fu (soaked in water overnight)

1 bowl of bonito flakes


Wakame seaweed

Big onion (chopped)

2 tablespoons of red miso

Green onion (chopped)


1 teaspoon of salt 


Cooking daiichi

1. Soak dried kung fu overnight.

2. Start heating up the soaked dried kung fu water to boiling point. Once the boiling bubbles are seen, quickly remove the kung fu from the water.

TIPS: Boiling the water with kung fu will make the daiichi slimy. It is advisable to remove once the water is starting to boil.

3. Toss in bonito flakes.

4. Turn off the fire and close the lid. Let it simmer for minimum 5 minutes.

5. Remove the bonito flakes from the daiichi.

Cooking red miso soup

6. Bring daiichi to boil.
7. Put in the big onion, tofu, wakame seaweed and stir.
8. Add in miso using a sieve. Dissolve the miso paste slowly into the soup using a spoon. Stir it well.

TIPS: Red miso is orange in colour and is fermented for a longer time as it has a stronger taste. White miso is yellowish in colour and sweeter than red miso.

9. Add in some mirin.

TIPS: Mirin is sweet therefore there is no need to add sugar.

10. Do seasoning with some salt.

11. Sprinkle some chopped green onion and serve it.