Miso Soup
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Servings
6 servings
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Cuisine
Asian, Vegan, gluten-free
Miso Soup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the dashi broth
- 7 cups filtered water
- 10 strips kombu seaweed cut into 2-inch chunks
- OR 5 strips kombu + 5 dried shiitake mushrooms
To make the miso soup
- 1 scant tbsp white miso per 1 cup broth
- 2 stalks green onion whites halved and thinly sliced, greens sliced
- 1/2 block firm tofu pressed and drained, then cubed
- 1 bunch wakame seaweed soaked for 15 minutes in warm water, drained and chopped
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.
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