Jazzy Miso Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
To Make DASHI
- 2 pieces dried kelp, kombo (2-3 inch piece)
- 6 cups cold water
- 1 cup packaged dried tuna bonito flakes (KATSO BUSHI)
-
To Make MISO
- 1⁄2 cup dried wakame seaweed (a type of seaweed)
- 1⁄4 cup shiro miso (white/yellow fermented soy bean paste)
- 6 cups dashi
- 1⁄2 lb soft tofu, drained and cut into 1/2 cubes
- 1⁄4 cup thinly sliced green onion (scallions)
- 1⁄2 cup chopped baby bok choy (optional)
- 1⁄4 cup bean sprouts (optional)
- 1⁄4 cup julienned carrot (optional)
- 12 -18 individual snow peas (optional)
- 1⁄4 teaspoon crushed red pepper flakes
- 2 tablespoons low sodium soy sauce
directions
- Prepare Dashi as follows.
- Wipe any sand or salt from the Kombo with a damp cloth.
- Bring Kombo and water to a boil in a large pot over high heat.
- Remove Kombo with tongs and discard.
- Remove pot from heat and sprinkle Katso Bushi flakes over liquid in pot and let stand for 3 minutes.
- Pour"broth" through a cheesecloth-lined sieve into another large pot, discard the Katso Bushi (tuna flakes).
- Dashi is now made.
- Prepare Miso soup as follows.
- Reconstitute Wakame by covering in warm water for about 15 minutes, drain and cut into strips.
- Stir together the Miso paste and about 1/2 cup of Dashi in a bowl until smooth, set aside.
- Re-heat remaining Dashi over high heat, add baby bok choy, bean sprouts, carrots, snow peas, crushed red pepper, and soy sauce.
- Cook until veges are soft but still crisp.
- Add Wakame strips and tofu and simmer for one minute.
- Remove from heat and immediately stir in Miso/Dashi mixture and green onions.
- Stir and serve immediately.
- I realize I don't have the ingredients in the order that they are used, sorry about that, but I think you will quickly get the hang of it.
- Do give this a try, you will see that although it looks complicated, it is very simple.
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Reviews
-
I've been experimenting with miso soup, and I agree that this is the ideal recipe. I love the very basic soup with just seaweed and tofu, but the additions are good for variety. I love it for breakfast, too. I keep the prepared dashi in the refrigerator for a few days and make the soup as I want it, or use it as an ingredient in other Japanese dishes.
RECIPE SUBMITTED BY
Crabzilla
Houston, Texas