Miso Soup
A comforting Japanese soup that combines umami-rich dashi with miso paste, tofu, and seaweed, made in under 30 minutes.
Ingredients
For the dashi
- 4 cups water
- 6 inches Japanese kombu (or dried kelp, rinsed)
- 1 ounce bonito flakes (dried, shaved)
For the soup
- 1 ounce dried seaweed (soaked in warm water and drained)
- 4 ounces silken tofu (cut into small pieces)
- 2.5 tablespoons white miso paste Adjust according to taste
- 1 tablespoon scallion (chopped) For garnish
Instructions
Preparation of Dashi
- In a stock pot, bring water and kombu to a boil over medium heat.
- Remove kombu once boiling and set aside.
- Add bonito flakes and let simmer for about five minutes.
- Skim off any foam or impurities that rise to the top.
- Strain the dashi through a fine sieve and discard the bonito flakes.
Making the Soup
- Bring the strained dashi to a boil again.
- Add soaked seaweed and silken tofu, cooking gently for about three minutes.
- Turn off heat and stir in miso paste until completely dissolved.
- Garnish with chopped scallions before serving.
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Notes
Miso soup can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently without boiling to maintain flavor.