Miso Soup

Dashi

• 4 cup water
• 1 piece kombu — dried; 10 g, 10×10 cm
• 1 cup katsuobushi (Optional) — dried bonito flakes

Miso Soup

• 7 oz soft tofu — soft/silken
• 4 tbsp miso — 18 g per 1 cup dashi
• 1 tbsp dried wakame — dried
• 1 piece green onion — thinly sliced

1. 1

   Slice the green onion into thin rounds.

Dashi

1. 2

   Put water and kombu in a saucepan. Optionally soak 30 minutes. Do not wash kombu or remove its white coating.

   Timer 30 min
2. 3

   Slowly bring to a boil over medium-low heat, about 10 minutes. Remove kombu just before boiling.

   Timer 10 min
3. 4

   For non-vegetarian dashi, add katsuobushi, return to a boil, reduce heat, and simmer 30 seconds. Turn off heat, let flakes sink about 10 minutes, then strain. Store dashi refrigerated 3–5 days or frozen up to 2 weeks.

   Timer 10 min

Miso Soup

1. 5

   Bring dashi slowly to a boil if chilled, then turn off heat. Dissolve miso completely in a ladle with some dashi. Dilute with dashi or water if too strong.
2. 6

   Cut tofu into ½-inch / 1.3 cm cubes and add after miso is dissolved.
3. 7

   Add wakame and green onion immediately before serving. If desired, rehydrate wakame separately to reduce salt. Warm without boiling.

1. 8

   Serve immediately. Cool leftovers to room temperature within 4 hours and refrigerate up to 2 days. For batches, refrigerate soup without miso and add miso only when serving.
2. 9

   Reheat over medium heat without boiling. Save spent kombu and katsuobushi refrigerated for 1 week or frozen for 1 month.