White Rice and Miso Soup 2.000

Mark Gail/The Washington Post

May 4, 2011

Ari Kushimoto Norris, director of marketing and design for Kushi Izakaya and Sushi in Washington, likes to soak the rice for this dish overnight in the refrigerator. "It makes the rice very shiny," she says.

To see how she adjusts the ingredients to feed her 8-month-old daughter, Sumi, see the VARIATION, below.

Make Ahead: The soup broth can be refrigerated for several days.

Servings: 2
  • For the rice
  • 1 cup raw short-grain rice, such as sushi rice (rinsed overnight, or rinsed in a colander at least 3 times until the water is almost clear; see headnote)
  • 2 cups water
  • For the soup
  • 3 cups water
  • 3-inch-square piece of kelp
  • 1 large handful bonito flakes
  • 7 ounces silken tofu, drained and cut into bite-size pieces
  • 2 tablespoons white miso
  • 1 tablespoon chopped scallion, for garnish


For the rice: Combine the rinsed rice and water in a large saucepan over medium-high heat; bring to a boil, then reduce the heat to low; partially cover and cook for 12 minutes, then turn off the heat. Let sit for 5 to 10 minutes. Uncover and fluff the rice with a fork to separate the grains. Cover with something breathable, such as a clean kitchen towel.

For the soup: Combine the water and kelp in a medium saucepan over medium-high heat. Just before the water comes to a boil, remove the kelp.

After the water comes to a boil, stir in the bonito flakes; reduce the heat to low.

Use a fine-mesh strainer to remove the bonito flakes, then add the tofu and cook for about 5 minutes, until warmed through.

Stir in the miso until it has dissolved. Divide between individual bowls. Garnish each portion with the scallion.

VARIATION: To make baby food, combine 1 cup of rice cooked as described above, and 2/3 cup of the soup broth (without the bonito flakes or tofu) described above, in a blender or food processor to achieve the consistency appropriate for the baby's age; Kushimoto Norris uses a Beaba Babycook 4 in 1 Feed Prep Blender (available on Amazon.com). Divide the mixture among the wells of ice cube trays. Freeze solid. When ready to serve, microwave one cube with a little water on MEDIUM to the desired temperature.

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Recipe Source

From Kushimoto Norris, director of marketing and design for Kushi Izakaya and Sushi in Washington.

Tested by Bonnie S. Benwick.

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