Miso Soup Recipe
homemade dashi broth, white miso, mirin glazed shiitake mushrooms, tofu, nori, togarashi, scallions
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Ingredients
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Dashi Broth
Miso Soup
Method
Dashi Broth Preparation
- 1
Prepare the Kombu
In a medium pot, place the kombu and water. Let it soak for 30 minutes to rehydrate.
- 2
Make the Dashi Broth
After soaking, heat the pot over medium heat until just before boiling. Remove the kombu and add the bonito flakes. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain the broth through a fine mesh sieve, discarding the solids.
Miso Soup Preparation
- 3
- 4
Combine Ingredients
In a separate pot, bring the dashi broth back to a gentle simmer. Add the cubed tofu and gently stir.
- 5
Add Miso
In a small bowl, mix the white miso paste with a ladle of hot dashi broth to dissolve. Once dissolved, stir it back into the pot with the tofu and broth.
- 6
Finish the Soup
Add the cooked shiitake mushrooms, sliced nori, and togarashi seasoning to the pot. Stir gently and let simmer for another 2-3 minutes.
- 7
Serve
Ladle the soup into bowls and garnish with sliced scallions before serving.