Prep 20 mins
Cook 15 mins
A very traditional Japanese soup
- 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
- ----------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.
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!
Made mine with dashi flakes, red miso, teriyaki flavored roasted nori bits (a 'snack' item for sprinkling on soup, salad, noodle dishes or stir-fries) and omitted the mushrooms. It went together quickly and tastes as good or better than the soup at my favorite sushi place. Thanks for this great recipe!
My crew liked this except for one that is too picky to please.