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.
Ingredients
Dashi
8cupswater
¼ inchsquare piece of kombu
1ozbonito flakes
Miso Soup
8cupsdashi
6tbspshiro miso
2tbspwakame seaweed pieces soaked in cold water
12ozsoft tofusmall diced
2scallionsthinly 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.