CLASSES

Miso Soup

Miso is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.

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Yield: 4-6 servings

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Active Time: 10 minutes
Start to Finish: 15 minutes

For this recipe you’ll need:

For the dashi:
One 2- to 3-inch piece kombu (dried kelp)
3 cups cold water
1/2 cup (5 grams) katsuo bushi (dried bonito flakes)
2 tablespoons shiro miso (white fermented soybean paste)
2 tablespoons mirin
2 tablespoons cooking sake
1/4 pound soft tofu, drained and cut into 1/4-inch cubes
2 tablespoons thinly sliced scallion greens

To make the dashi, wipe kombu with a damp cloth. Bring kombu and water to a boil in a small saucepan over high heat. Remove kombu as soon as it comes to a boil.
Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
To prepare the soup, stir together miso, mirin, sake and 1/4 cup dashi in a bowl until smooth.
Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu.
Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.