Miso Soup
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Never boil your miso soup after adding the miso paste; boiling causes the paste to lose its beneficial nutrients, delicate fragrance, and complex flavour profile, so gently reheat it until hot.
When using dried wakame, remember that it expands significantly once rehydrated, so a small amount goes a long way in adding texture and subtle oceanic depth to your soup.
If you prefer a shortcut, use high-quality dashi packets to simmer in water for a few minutes; this allows you to create a professional-level soup base in a fraction of the time required for traditional stocks.
For a perfectly smooth consistency without any miso clumps, use a miso muddler or a small fine-mesh strainer to dissolve the paste directly into the hot dashi before serving.
Prepare Dashi
Bring water to a simmer with kombu, remove the kombu just before boiling, add katsuobushi flakes, simmer briefly, then strain the stock to create a clear dashi base.
Warm Base
Gently bring the prepared dashi to a simmer, then turn off the heat to ensure the temperature is ideal for adding the miso paste without boiling.
Dissolve Miso
Whisk the miso paste into the warm dashi using a muddler or strainer until completely dissolved, then taste and adjust the quantity if needed.
Add Ingredients
Gently add the cubed soft tofu and dried wakame seaweed to the soup, allowing them to warm through completely without letting the mixture boil.
Finish and Serve
Ladle the hot soup into individual bowls and garnish immediately with freshly sliced spring onions for a vibrant, aromatic finish.
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Ingredients
| Water | 950 ml |
| Kombu | 1 piece |
| Katsuobushi Flakes | 15 g |
| Miso Paste | 60 g |
| Soft Tofu | 200 g |
| Dried Wakame Seaweed | 1 tbsp |
| Spring Onions | 1 |
