Beef and Tofu Miso Soup

A hearty miso soup full of beef, tofu and burdock root. The fragrant, umami-rich soup is simply irresistible!

Beef and Tofu Miso Soup
Photographed by MASAO KUDO

Recipe by
Tokiko Suzuki



Beans & Tofu

Soups & Stews



Calorie count is per serving.
Excludes time needed to soak the niboshi in water.

Ingredients (Serves 2-3)

  • 100-150 g thinly-sliced beef
  • 1/2 block kinugoshidofu (150 g)
  • 100 g burdock root
  • [Niboshi dashi]

    • Note

      Makes one batch.

    • 20 niboshi
    • A dash of sake
    • 800 ml water
  • Rice vinegar, as needed
  • 80 g miso
  • 1 tsp sake
  • A few scallions (chopped)
  • Shichimi seven spice, to taste
  • Sansho pepper, to taste



Make the [Niboshi dashi]. Use your fingers to remove the head and insides of the niboshi in one go. Split them open up to the tail to help draw out the umami. Place in a pot, and fill with water and sake. Set aside overnight. (Refrigerate during the summer months.)



Cut the beef into easy-to-eat pieces. Cut the tofu into 6-7 mm thick rectangles. Scrub the burdock root clean and make incisions along the entire length. Make thin shavings by whittling the burdock root as if sharpening a pencil. Soak the shavings in water and vinegar. Discard the water as soon as it changes color. Refill the bowl with clean water and then drain.


Place the [Niboshi dashi] over high heat and bring to a gentle boil. Reduce the heat to low and simmer for 4-5 minutes, then scoop out the niboshi and add the beef. Remove the surface scum, then add the burdock shavings. Dissolve the miso and add the sake and tofu.


Turn off the heat and serve in individual bowls. Top with chopped scallions. Sprinkle with shichimi seven spice or sansho pepper to taste.