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Miso Soup


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

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.

Ingredients

Directions

  • 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!

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