Miso Soup recipe

You can use shiro (white) or aka (red) miso in this recipe; once the miso is added, be sure to not boil the soup as this will diminish the delicate aroma and flavor of the fermented bean paste. Featured in the May/June 1998 issue.

One 4-in. square kombu (dried kelp)

1 cup katsuobushi (bonito flakes)

For the soup:

1 Tbsp. wakame (dried seaweed)

7 oz. silken or medium tofu, drained and cut into ½-in. cubes

¼ cup white or red miso

Instructions

Make the dashi: To a medium pot, add the kombu and 4 cups of water. Set aside to soak for at least 30 minutes.

Bring the kombu liquid to a boil over medium-high heat. Add the katsuobushi and cook for 10 seconds, then remove the pot from the heat and set aside for 2 minutes. Place a fine-mesh strainer lined with cheesecloth over a large bowl and strain the dashi, discarding the solids. (Stored in an airtight container, dashi will keep in the fridge for up to 1 week or in the freezer for up to 1 month.)

To a small bowl, add the wakame and cover with cold water. Set aside to soak until soft, about 10 minutes, then drain.

Return the dashi to the pot and bring to a boil over medium-high heat. Turn the heat to low, add the tofu, and simmer until heated through, about 1 minute. Turn off the heat. Add the miso to a small bowl, then ladle some of the dashi on top and whisk to dissolve. Add the mixture to the pot and gently stir until incorporated. Add the wakame and scallions and serve immediately.