Miso Soup

 Miso Soup

 6 Servings | 30-minute Prep Time | 1-hour Cook Time

Ingredients

For Dashi:

4 c. Filtered water

¼ piece of Kombu Seaweed

1 ½ Tbsp. Bonito flakes (katsuobushi)

2 tsp. Soy sauce

1 Tbsp. Mirin

For Soup: 

½ lb. Silken Tofu

4-6 Tbsp. Brown Miso Paste

1 tsp. Rice Vinegar 

½ tsp. Sesame Seed Oil 

1-2 Large Sheets of Nori, cut into rectangular strips

3 oz. Enoki or Oyster Mushrooms, washed and trimmed

2 Green Onions, trimmed and thinly sliced 

Salt

Pepper

Instructions

For Dashi:

Soak kombu in 4 cups of filtered water in refrigerator for at least 30 minutes (overnight is preferred).

Over low heat, bring kombu in water to a simmer (about 10 minutes).  Do not let it boil, or the flavor will be too strong. Remove kombu from water and add bonito flakes to water. Bring to a boil, then immediately remove from heat and let infuse for 7-10 minutes. Strain bonito flakes from dashi. Season with soy sauce and mirin.

 

For Soup:

Bring a saucepan full of water, big enough to fit the tofu in, to a gentle boil.

Add tofu block to the boiling water and let it simmer to firm up for 5 minutes.

Carefully remove tofu from water and place on a plate lined with paper towels.

Cover top of tofu with more paper towels and place another plate on top to add weight and press down on the tofu.

Let tofu drain onto paper towels, under the weight of the plate, for 30 minutes.

Add miso paste, rice vinegar, and sesame oil to the dashi. Simmer for 5 minutes.

Cut the tofu into small cubes and gently add to the soup.

Add strips of nori, mushrooms, and green onion to the soup.

Season the soup with salt and pepper as needed. Do not let the soup boil, or the tofu will break apart.

Serve immediately.