Authentic Homemade Japanese Miso Soup

Making Dashi

1. Add 10 g dried kelp (kombu) and 1 liter cold water to a large pot and soak for 30 minutes.
2. Once rehydrated, place the pot on the stove and bring to a simmer over a medium heat. (Don't let it boil.)
3. Once small bubbles start to appear around the edges, remove the kombu, increase the heat to medium-high and bring it to a boil. Once boiling, turn off the heat and add the 15 g bonito flakes. Allow the katsuobushi to soak for 5 minutes.
4. After 5 minutes, line a sieve with kitchen paper and place it over a large heatproof bowl.
5. Pour the dashi through the sieve, the kitchen paper will catch the small pieces of katsuobushi, leaving you with a clear broth.

Making Miso Soup

1. Thinly slice 30 g fried tofu pouch (aburaage), 30 g green onion and 30 g fresh shiitake mushroom. Cut 150 g tofu into cubes.
2. Pour the dashi into a pot and heat on medium. Once it's almost boiling, add the ingredients (except the firm tofu) to the pot along with 1 tbsp dried wakame seaweed.
3. Adding ingredients lowers the heat, so wait for the broth to bubble again. Once it's almost boiling, lower the heat to a simmer and add ¼ tsp soy sauce.
4. Scoop 4 tbsp yellow miso paste (awase miso) onto a mesh spoon or ladle. Dip the miso paste into the dashi and whisk it in the spoon to loosen it up. Keep whisking, gradually allowing more dashi to seep into the mesh spoon/ladle each time until the miso paste has dissolved into the mixture.
5. Add 150 g tofu (cubed) to the miso soup and stir gently. Allow to simmer on low for 2-3 minutes to heat the tofu through.
6. Divide the miso soup into bowls and garnish with finely finely chopped green onions.
7. Serve and enjoy!