Miso Soup Recipe
9 ingredients · 9 steps · from Downshiftology
Ingredients
- 4-6 inch piece Kombu
- 1 tablespoon Dried wakame seaweed
- 1 cup Bonito flakes
- 4 cups Water
- 7 ounces Soft silken tofu
- 3-4 tablespoons Miso paste
- 2, thinly sliced Green onions
- Tamari soy sauce
- Freshly-grated ginger
Steps
- Add kombu to a pot with 4 cups of water, bring to simmer over medium heat.
- Rehydrate dried wakame in warm water for 30 seconds, drain and set aside.
- Remove kombu from pot when just beginning to simmer and discard.
- Add bonito flakes to the pot, stir, let steep 3-5 minutes.
- Strain liquid through a fine mesh sieve into a bowl to get clean dashi.
- Return dashi to pot on medium heat, add tofu cubes, simmer 2-3 minutes.
- Whisk miso paste with a ladle of warm dashi until smooth, pour back into pot.
- Add sliced green onions and rehydrated wakame, stir briefly.
- Serve immediately.
Recipe extracted by Foodle from “EASY MISO SOUP with the Best Homemade Dashi!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
