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Miso Soup
Miso Soup
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevated Miso Soup with sesame oil and togarashi for a smoky, savory twist.
Ingredients:
  • 2 tablespoons dried precut wakame seaweed
  • 1 (14x2 1/2-inch) piece of dried kelp (kombu)
  • 8 cups water
  • 2 cups (20g) large dried bonito flakes (katsuobushi), lightly packed
  • 1/3 cup white miso paste
  • 1 (16 ounce) package silken tofu, cut into 1-inch cubes
  • 2 teaspoons sesame oil
  • 1 scallion, thinly sliced
  • 1/8 teaspoon shichimi togarashi (optional)
Instructions:
  • To rehydrate the wakame, place it in a medium bowl and cover it with hot water. Allow it to soften and unfurl for about 5 minutes. Drain, rinse with cold water, squeeze dry, chop into bite-size pieces, and set aside.
  • Prepare a flavorful dashi broth by combining dried kelp and water in a 5 1/2-quart pot. Heat over medium heat until almost simmering, about 15 to 20 minutes, until the water turns pale yellow and the kombu expands. Remove and discard the kombu before proceeding.
  • Sprinkle bonito flakes into the pot and bring to a boil. Remove from heat and allow the flakes to sink and steep for 15 minutes.
  • Strain the dashi through a fine mesh strainer into a large bowl or an 8-cup glass measuring cup. You will notice a beautiful golden broth. Discard the bonito flakes, rinse the strainer, and wipe out the pot. Return the dashi to the pot.
  • Incorporate the miso: Simmer the dashi over medium heat. Place a strainer into the dashi and add the miso. Whisk well to dissolve it without boiling. Feel free to scrape any remaining miso bits into the soup. Alternatively, mix miso in a small bowl or cup of dashi, then return it to the pot.
  • Complete the soup by adding the tofu and wakame and allowing them to warm for around 3 minutes. Finish with a drizzle of sesame oil and top with scallions and togarashi for extra flavor.
  • Ladle the flavorful miso soup into bowls and pair with steaming hot rice for a comforting and satisfying meal.

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