Miso Soup
- Yield 3
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Miso Soup is a soup recipe on Avoteb. The yield on the card is 3. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 6 cups cold water
- 1 (15 grams, approximately 6 x 6”) sheet of dried kombu
- 1 1/2 packed cups (30 grams) dried bonito flakes
- 12 ounces soft silken tofu, cut into ½-inch cubes
- 4 scallions, thinly sliced
- 2 tablespoons dried wakame seaweed
- 1/3 cup white miso paste
Method
Soak the kombu. Mix the cold water and kombu in a large saucepan. Let the kombu soak for 30 minutes to slowly infuse the water with flavor.
Prepare the dashi broth. After soaking, heat the pot over medium-low until small bubbles just begin to form around the edges (do not let it boil). Take tongs to remove and discard the kombu. Increase the heat slightly until the water just reaches a let it bubble gently, then turn off the heat and add the bonito flakes. Let the flakes soak for 2 minutes for a light broth, or up to 5 minutes for a richer, more umami flavor.
Strain the dashi broth. Line a fine-mesh strainer with a paper towel or cheesecloth. Slowly pour the broth through into a heat-safe bowl, allowing the liquid to pour off naturally. (Avoid pressing on the bonito flakes, which can make the broth bitter.) Return the clear dashi to the saucepan.
Heat the tofu and scallions. Tip in the tofu and half of the scallions to the broth. Heat gently over a medium burner until just below a let it bubble gently — do not boil, which can break apart the tofu.
Tip in the wakame. Stir in the wakame seaweed and turn off the heat.
Dissolve the miso. Scoop the miso paste into a small fine-mesh strainer (or ladle). Lower it into the hot broth so it’s partially submerged, then use chopsticks or a fork to whisk the paste until fully dissolved.
Adjust and serve. Check the seasoning and adjust seasoning with a touch more miso or a pinch of salt, if needed. Heat once more just until almost simmering (do not boil), then remove from heat.
Plate Ladle into bowls and top with the remaining scallions. Plate while it is hot while warm and enjoy.
