Recipe by Bergy
A very traditional Japanese soup
Top Review by wen-wen
Great Recipe! I could have miso soup every day (and do sometimes). I used white miso instead of red, as I like the milder flavor, and I omitted the mushrooms, and added wakame seaweed (dried and boiled in the soup until it expands). Delicious!
- 5 cups dashi (recipe following)
- 2 tablespoons miso (red bean paste)
- 4 ounces firm tofu, cube into 1/2 ' cubes
- 2 green onions, sliced diagonally
- 2 mushrooms
- 6 cups water
- 1 piece kelp (2 inch square)
- 3 ounces bonito tuna or 3 tablespoons dried bonito flakes
Directions See How It's Made
- ----------Make the dashi---------.
- Bring water to a boil.
- Wash Kelp under cold water tap.
- Add to water when it comes to a boil.
- Stir and let boil 3 minutes.
- Remove kelp from the water and add the bonito.
- Allow to come to boil and remove from heat immediately.
- Let it settle for a few minutes.
- Strain off the bonito and set aside for whenever you need the dashi.
- ---------Make the Miso Shiru-----------.
- Bring the dashi to a boil.
- Mix a little hot liquid with the bean paste, stirring until smooth.
- Pour mixture back into the saucepan, stir well.
- Add tofu and return to boil.
- Simmer for a few seconds only.
- Ladle into bowls and garnish with green onion and a slice or two of mushroom.