Miso Soup Tips (Print Version)
# Ingredients:
01 -
Silken tofu, soft and smooth.
02 -
Dry wakame seaweed.
03 -
Green onions, fresh and crisp.
04 -
Katsuobushi flakes (dried fish flakes).
05 -
A thick 4x4-inch piece of dried kelp (kombu).
06 -
Fresh miso, smooth and creamy.
07 -
Water, for making the stock.
# Instructions:
01 -
Put kombu in cold water over low heat. Let it warm up for about 10 minutes, but don't let it boil. Take out the kombu before bubbles appear.
02 -
Toss in the bonito flakes when the water's hot. Let it come to a boil, then switch the heat off. Leave it to settle so the flakes drop to the bottom.
03 -
Use a fine strainer to separate the liquid from the bonito flakes. Keep the hot dashi ready for the next step.
04 -
Scoop some miso paste into a strainer or ladle. Stir it gently into the hot dashi until fully mixed in.
05 -
Dice up the tofu into bite-sized cubes. Add tofu and rehydrated wakame into the pot. Slice the green onions really thin and set aside for garnish.
06 -
Keep the soup hot but don’t let it boil. Sprinkle the sliced green onions on top just before serving.
# Notes:
01 -
Don't let the soup boil after adding miso—it ruins the flavor.
02 -
The dashi base can be made early and stored for later.
03 -
Tastes best when served right away while it's steaming hot.