Recipe information
Ingredients for - Miso Soup
1. 1 large piece kombu (about 4") -
2. 1 1/2 c. bonito flakes -
3. 1/3 c. white miso -
4. 3 tbsp. sliced scallions -
5. 2 tbsp. dried wakame -
6. 4 oz. silken tofu, cut into 1/2" cubes -
How to cook deliciously - Miso Soup
1. Stage
In a large pot over medium heat, bring kombu and 6 cups water to a simmer. Remove kombu as soon as the water starts to simmer or an instant-read thermometer registers 150º. Bring stock to a boil and add bonito flakes. Reduce heat to medium-low and bring to a simmer. Cook until stock is infused, 10 to 15 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to release stock.
2. Stage
Return dashi to same pot and bring to a simmer over medium heat. Whisk in miso until dissolved, then stir in scallions and wakame.
3. Stage
Divide tofu among bowls. Pour soup over.
