Miso Soup Recipe
Traditional combination of a dashi stock mixed with softened miso paste with added tofu.
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Ingredients
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Dashi Stock
Miso Soup
Method
Prepare Dashi Stock
- 1
Soak Kombu
In a medium pot, add 4 cups of water and the kombu. Allow it to soak for about 30 minutes to extract its flavor.
- 2
Heat the Stock
After soaking, slowly heat the pot on medium heat without bringing it to a boil. Just before the water starts to boil, remove the kombu.
- 3
Add Bonito Flakes
Add the bonito flakes to the pot and bring the mixture to a gentle boil. Once boiling, remove from heat and let it steep for about 5 minutes.
- 4
Strain the Stock
Using a fine mesh strainer, strain the stock into a clean bowl or pot, discarding the bonito flakes. Your dashi stock is now ready.
Prepare Miso Soup
- 5
Dissolve Miso
In a small bowl, take a ladleful of the hot dashi stock and add the miso paste. Whisk until fully dissolved to avoid clumps.
- 6
Add Miso to Dashi
Return the dissolved miso mixture to the pot with the remaining dashi stock. Stir gently to combine.
- 7
Add Tofu
Gently add the cubed tofu to the pot. Allow it to heat through for about 2-3 minutes on low heat.
- 8
Add Seaweed
Add the dried wakame to the soup and let it rehydrate for 1-2 minutes.
- 9
Garnish and Serve
Ladle the soup into bowls and garnish with sliced green onions. Serve hot.