Surf Sushi Bar 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
Soup Base
Method
Prepare Dashi Broth
- 1
Soak Kombu
In a large pot, combine the dried kombu and water. Let it soak for about 30 minutes to rehydrate.
- 2
Heat and Add Bonito Flakes
After soaking, slowly bring the pot to a boil over medium heat. Once it reaches a boil, remove the kombu and add the dried bonito flakes. Boil for an additional 5 minutes.
- 3
Strain Broth
Remove the pot from heat and let the bonito flakes settle for a couple of minutes. Strain the broth through a fine-mesh sieve or cheesecloth into another pot, discarding the flakes.
Prepare Soup
- 4
- 5
Add Miso to Broth
Return the strained dashi broth to the pot and bring it to a gentle simmer. In a separate bowl, whisk the white miso paste with a ladle of hot broth until smooth. Add this mixture back into the pot.
- 6
Add Tofu
Cut the firm tofu into small cubes and gently add them to the simmering soup. Allow to heat through for about 5 minutes.
- 7
Prepare Nori and Scallions
While the soup is heating, cut the nori sheets into thin strips. Thinly slice the scallions.
- 8