The boys requested Miso Soup, so I headed to the store. This soup is easy to prepare and so delicious. It's as good or as my sons say, better than the ones from the local restaurant. I do it right and start by making my own dashi and then adding miso, tofu, and wakame, a type of seaweed. I also add mushrooms and scallions to this version, so it's a little heartier. Delicious for breakfast, lunch, or a start to any meal. If you love miso soup, you need to give this a try.
Ingredients for Miso Soup:
Dashi:
1 12-14 " piece of Kombu
2 quarts water
4 packs/5 grams each Katsuobushi, dried bonito flakes
Soup:
1/2 cup white miso
8 ounces firm tofu cut into 1/2" pieces
2 tablespoons wakame
4-6 shitake mushrooms, cleaned, stemmed removed and thinly sliced
small bunch enoki mushrooms
2 scallions, thinly sliced
Time-Saving Tip: The vegetables can be prepped in advance.
Let's see what we need.
We're ready to cook!
Place the wakame in a small bowl and cover with cool water. Let soak for 15 minutes, drain and set aside.
Let's make the Dashi, which is the base of the soup. Cut the Kombu into four pieces. In a pot, combine the Kombu and 2 quarts of water and let it sit for 30 minutes; then bring the mixture to a boil. As soon as it comes to a boil, turn off the heat and remove the Kombu from the water.
Add the Katsuobushi, bonito flakes, into the pot, and Kombu infused water and stir it. Let the mixture sit 5 minutes then pour the liquid into a strainer resting over the bowl. Discard the bonito flakes. You now have dashi.
Wipe out the pot and slowly pour the strained dashi into the pot. There will be some sediment in the bottom of the bowl which should be discarded. Bring the liquid to a simmer and scoop out a cup. Combine with the miso until the mixture is smooth and add to the dashi. Simmer for a couple of minutes and then turn off the heat. Ladle the soup into bowls and top with the wakame, tofu, scallions, and mushrooms.
It's ready! It looks fantastic, and it is delicious! The dashi is perfectly balanced with the slightly salty miso, and together they make a silky and most flavorful soup. The addition of seaweed, tofu, and veggies make this incredibly satisfying. I've made this twice in just a couple of days. This soup has become a new favorite around here.
Enjoy!
Ingredients for Miso Soup:
main/appetizer/breakfast
Dashi:
1 12-14 " piece of Kombu
2 quarts water
4 packs/5 grams each Katsuobushi, dried bonito flakes
Soup:
1/2 cup white miso
8 ounces firm tofu cut into 1/2" pieces
2 tablespoons wakame
4-6 shitake mushrooms, cleaned, stemmed removed and thinly sliced
small bunch enoki mushrooms
2 scallions, thinly sliced
Place the wakame in a small bowl and cover with cool water. Let soak for 15 minutes, drain and set aside.
Let's make the Dashi, which is the base of the soup. Cut the Kombu into four pieces. In a pot, combine the Kombu and 2 quarts of water and let it sit for 30 minutes; then bring the mixture to a boil. As soon as it comes to a boil, turn off the heat and remove the Kombu from the water.
Add the Katsuobushi, bonito flakes, into the pot, and Kombu infused water and stir it. Let the mixture sit 5 minutes then pour the liquid into a strainer resting over the bowl. Discard the bonito flakes. You now have dashi.
Wipe out the pot and slowly pour the strained dashi into the pot. There will be some sediment in the bottom of the bowl which should be discarded. Bring the liquid to a simmer and scoop out a cup. Combine with the miso until the mixture is smooth and add to the dashi. Simmer for a couple of minutes and then turn off the heat. Ladle the soup into bowls and top with the wakame, tofu, scallions, and mushrooms.
Time-Saving Tip: The vegetables can be prepped in advance.