Miso Soup
User Reviews
0
0 reviews
Unrated
-
Servings
6 servings
-
Cuisine
Asian, Vegan, gluten-free
Miso Soup
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
For the dashi broth
- 7 cups water filtered
- 10 kombu seaweed cut into 2-inch chunks, strips
- kombu seaweed 5 strips kombu + 5 dried shiitake mushrooms
- shiitake mushrooms 5 strips kombu + 5 dried shiitake mushrooms
To make the miso soup
- 1 white miso scant tbsp per 1 cup broth
- 2 green onion whites halved and thinly sliced, greens sliced, stalks
- 1/2 firm tofu pressed and drained, then cubed, block
- 1 wakame seaweed soaked for 15 minutes in warm water, drained and chopped, bunch
Instructions
- To make the dashi, cut the kombu and rinse well. Then soak kombu (and shiitake mushrooms if you have them) in 7 cups water in a large pot for at least an hour, but I recommend overnight. The next day, set pot over medium heat and bring the mixture to a boil. Remove kombu just before it beings to boil (or else it will taste bitter). Simmer for about 5 minutes after the kombu is removed, then turn off the heat.
- Strain using a coffee filter over a sieve, then transfer back to pot. If eating immediately, in a separate bowl, whisk miso paste (1 tbsp per 1 cup broth) for however many servings you are making in about 1/2 cup hot dashi (this recipe makes about 6 servings).
- Ladle 1 cup dashi per serving, and add adequate amount of dissolved miso. Add tofu, sliced green onion, wakame seaweed and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
