Japanese
Miso Soup
Clear kombu-katsuobushi dashi warmed with miso, tofu, wakame, and scallion for a savory, delicate bowl.
4 servings · 10 minutes prep · 20 minutes cook
Ingredients
Dashi
- 5 cups cold water
- 1 piece kombu, 4 inches square
- 1/2 oz katsuobushi
Soup
- 1 tbsp dried wakame
- 6 oz silken tofu, cut into 1/2-inch cubes
- 1/4 cup awase miso
- 2 scallions, thinly sliced
Directions
Make the Dashi
- Steep the kombu in the water for 20 minutes.
- Heat the water and kombu to 160°F, then remove the kombu before the water boils.
- Bring the dashi just to a simmer, add the katsuobushi, turn off the heat, steep for 5 minutes, and strain without pressing.
Prepare the Wakame and Tofu
- Soak the dried wakame in cold water until expanded, about 5 minutes, then drain.
- Return about 4 cups dashi to a clean pot and warm gently. Add the silken tofu and wakame and heat for 2 minutes without boiling.
Add the Miso and Serve
- Dissolve the awase miso in a ladleful of hot dashi, stir it back into the pot, and remove from the heat before it boils.
- Serve hot with the scallions.
