Prep Time: Minutes
Cook Time: Minutes
This famous soup has been popular with everyone from Buddhist monks to Samurais to modern man, and for good reason- it's fantastic! The soup is somewhat salty, and is made with miso paste and dashi. Try it and experience one of Japan's tastiest foods.
- 6 cups Water
- 1 piece Dried Sea Kelp (6" kombu)
- 1 cup Dried Bonito Flakes (tuna flakes)
- 4 tbsp Miso Paste
- 4 oz Firm Tofu (cut into 1/2" cubes)
- 1 tbsp Dried Seaweed Flakes (wakame)
- 2 Finely Chopped Scallions (optional*)
- 1. Wipe dusty coating from the sea kelp. Place the kombu in a large pot with 6 cups of water. Bring water to a slight roll (DO NOT BOIL), steep for 5 - 20 minutes, keep water to a slight roll.
- 2. Remove and discard the kombu. Add bonito flakes (tuna flakes). Steep for 5 - 20 minutes, keep water to a slight roll.
- 3. Remove the pot from heat then let it cool. Strain liquid into a sauce pan then discard the bonito flakes.
- 4. The remaining liquid is "Dashi", this is a liquid base that can be used to make a variety of soups and sauces.
- 5. Place 6 cups of dashi into a sauce pan then let it roll (DO NOT BOIL).
- 6. Add 4 tbsp of miso paste, stir until it dissolves.
- 7. Add 4 oz of tofu cubes and 1 tbsp of wakame (2 finely chopped scallions optional*).
- 8. Have miso soup sit for 5 minutes before serving.
- 9. Then serve into bowls, and enjoy!