Miso Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 4 to 5
For the Dashi
♦ 4 cups room temperature water
♦ 1 piece kombu seaweed
♦ 1 cup bonito flakes (dried fish flakes)
For the Miso Soup
♦ Dashi Recipe above, or 4 cups worth of pre-prepared store-bought dashi
♦ 4 teaspoons miso paste (I prefer organic red miso paste)
♦ Approx. 1 Tablespoon dried wakame seaweed
♦ 1/8 piece of silken tofu, cut into small cubes
♦ 1 scallion, thinly sliced
Add the water to a medium sized saucepan, add the piece of kombu, and place the pan on the stove over medium heat. After a minute has passed, lift the kombu out of the water and cut a few small slits in each side to release the flavor, then place it back in the water. The goal is to slowly bring this mixture to a very low boil, which should take about 10 minutes. Check the surface of the water and skim off any foam or bits of slime from the seaweed that have floated to the surface. As soon as the mixture comes to a boil, turn off the heat and remove the kombu. Your soup will become bitter and slimy if you allow the water to boil for too long. Add the bonito flakes and turn the heat back on to high/medium high. When the mixture is boiling, allow it to go for 30 seconds and then turn off the heat. Allow the bonito flakes to soak for 10 minutes, then strain them out of the broth and your dashi is finished. At this point, you can store the dashi in your refrigerator or freezer for later use.
To make miso soup, place the dashi in a medium sized saucepan over medium heat. In a small bowl, mix the miso paste together with a few Tablespoons of the dashi. Place a fine mesh strainer over your pot of dashi, and scoop the miso paste into it. Lower the bottom of the strainer into the water and stir gently with a spoon until just the large chunks of miso paste are left in the strainer, then remove it from the water. If you skip this step your soup will have chunks of miso paste floating in it. Add the wakame seaweed, then gently add the tofu. Heat up the ingredients for a few minutes but do not boil them. Ladle the hot soup into bowls and garnish with sliced scallions. Enjoy!
