Traditional Miso Soup
Servings: 4
Miso soup is a Japanese cuisine staple and an ever popular dish celebrated for its simplicity and depth of flavor. Its comforting qualities and distinctive umami notes has made this soup a favorite across the globe.
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Ingredients
Dashi
- 8 cups water
- ¼ inch square piece of kombu
- 1 oz bonito flakes
Miso Soup
- 8 cups dashi
- 6 tbsp shiro miso
- 2 tbsp wakame seaweed pieces soaked in cold water
- 12 oz soft tofu small diced
- 2 scallions thinly sliced, for each serving
Instructions
Dashi
- Combine kombu and water in a pot. Soak Kombu for about 15 minutes then bring to a boil.
- As soon as the water boils, remove kombu and turn off the heat. Add bonito flakes to the pot of water.
- Return to a boil then turn off the heat. As soon as the bonito sinks to the bottom of the pot, strain the dashi.
Miso Soup
- Heat dashi in a large sauce pan. Remove about 1 cup of dashi to a small bowl and whisk in the miso.
- Pour the dissolved miso into the dashi. Heat gently but don’t boil the soup. Add drained wakame and diced tofu. Serve garnished with sliced scallions.
