Miso Soup

Name: Miso Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 cups water; 1 6- inch Japanese kombu or dried kelp, rinsed; 1 oz. dried, shaved bonito flakes; 1 oz. dried seaweed, soaked in warm water and drained; 4 oz. silken tofu, cut into small pieces; 2 1/2 - 3 tablespoons white miso paste; 1 tablespoon chopped scallion

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 2

easy miso soup

Ingredients

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4 cups water1 6- inch Japanese kombu or dried kelp, rinsed1 oz. dried, shaved bonito flakes1 oz. dried seaweed, soaked in warm water and drained4 oz. silken tofu, cut into small pieces2 1/2 - 3 tablespoons white miso paste1 tablespoon chopped scallion

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Instructions

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Step 1

Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle.

Step 2

Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes.

Step 3

Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.