Miso Soup

This is an all around basic (and authentic) Japanese Miso Soup recipe, the only part of this that is “mine” are the measurements but I’m posting it because its tasty and quite quick and easy to make! I get all these ingredients at Whole Foods.

Dashi (Japanese Sea Stock)

Medium-large pot
Fine sieve
6         cups cold water
1 oz    Kombu, dried kelp (about 20 square inches)
1         cup Katsuo Bushi (dried Bonito Flakes)

Bring water and kombu just to a boil in a large saucepan over high heat.

Remove from heat and remove kombu.  (Reserve if you wish to slice and add to miso) Sprinkle in katsuo bushi and let stand 3 minutes , if necessary, stir to make katsuo bushi sink.

Pour through a fine sieve or a coffee filter into a bowl.

Tofu and Wakame Miso Soup

1/2      block Firm Tofu, cubed
1/2      cup dried Wakame (approximately 5 strips)
1/4      cup Green Onions, sliced
6           cups Bonito Soup Stock (Dashi)
1/4      cup White or Red Miso Paste

Soak dried wakame seaweed in hot water for about 15 minutes to reconstitute it then drain.

Bring bonito soup stock to a boil then add tofu and wakame, 3-5 minutes of boiling, just long enough to warm the tofu then reduce heat.

Put some stock into a ladle, add the miso paste and stir with chopsticks until it is dissolved then drop into soup.

Remove from heat,  add the slices long green onion and serve!

Stores in the fridge up to 4 days.