CinSoy Miso Soup

  • 4 cups water
  • 1 piece kombu 
  • 1 cup dried bonito flakes
  • 4 tbsp CinSoy Miso 
  • 1/2 block CinSoy Tofu
  • Scallions and wakame for topping

  1. Soak kombu in cold water for 30 minutes.
  2. Bring the mixture to a slow simmer. Remove the kombu just before the water comes to a boil.
  3. Add bonito flakes and remove from heat.
  4. Let this steep for 10 minutes and strain over a fine mesh sieve.
  5. Add CinSoy Miso - starting at 4 tbsp and adjusting to your preference. Whisk until combined. At this point add your toppings and your CinSoy tofu and enjoy!

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