Miso Soup
Embrace the essence of Japanese cooking with our classic Miso Soup recipe. This easy-to-follow guide promises a soul-warming bowl filled with silky tofu and nourishing wakame, all steeped in a homemade dashi that's brimming with healthful virtues. Perfect for any meal, it's a timeless favorite that's both simple and profound.
Ingredients
For the Dashi
- 4 cups water
- 1 piece kombu dried kelp (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi dried bonito flakes
For the Miso Soup
- 7 oz soft/silken tofu
- 4 –5 Tbsp miso use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Instructions
- Gather Ingredients: Start by assembling all necessary ingredients for both the dashi and the miso soup, including kombu, katsuobushi, tofu, miso paste, dried wakame, and a green onion.
- Prepare the Green Onion: Slice one green onion into thin rounds, setting them aside for later use in the miso soup.
- Kombu Dashi Setup: Place 4 cups of water in a saucepan and add the kombu. Let it soak for about 30 minutes if time allows, enhancing the flavor extraction without washing or removing its white umami-rich substance.
- Heat Kombu Dashi: Slowly heat the kombu and water on a medium-low setting until it's just about to boil, roughly 10 minutes. This method extracts the maximum umami. Remove the kombu before it boils to avoid a slimy and bitter taste.
- Add Bonito Flakes: For a non-vegetarian dashi, introduce katsuobushi to the pot after removing the kombu. Bring it to a brief boil, then simmer for 30 seconds. Turn off the heat and let it sit for about 10 minutes for the flakes to fully infuse the dashi. Strain to achieve a clear broth.
- Miso Integration: Heat the prepared dashi in a saucepan until it's near boiling. Mix the miso paste in a ladle with some dashi, ensuring it's fully dissolved without lumps, using either a muddler or a strainer for efficiency.
- Tofu Addition: Cut the tofu into ½-inch cubes, ensuring the miso is fully mixed into the dashi before adding them to prevent breaking the delicate tofu pieces.
- Wakame and Onion: Just before you're ready to serve, add the rehydrated wakame seaweed and sliced green onions to the soup. This step ensures their freshness and vibrant color are preserved.