Miso Soup
Miso Soup is a Japanese Soup of the ages, a cloudy savory broth of sorts, made from fermented soy bean paste, seaweed, tofu and green onions. Typically served as an appetizer in Japanese restaurants, and enjoyed throughout the day in Japan. The atmospheric liquid is rich in elemental minerals and bursting with gut healthy probiotics. Flavorful, umami, yet light and satisfying, it’s the perfect way to start a meal. We have this as an afternoon snack, or as an appetizer.
This simple step by step recipe is delicious and easy to follow. I add a sprinkle of Cayenne Pepper to my bowl for a spicy Miso Soup. A perfect accompaniment to our Salmon Hand Roll. Or more simply, with a bowl of Sushi Rice seasoned with Togarashi, topped with Salmon Roe.
Organic Ingredients, serves 4
6 Cups Drinking Water
2 Pieces Kombu
1 Cup Bonito Flakes
5 Tbsps. White Miso Paste
2 Tbsps. Dried Wakame Seaweed
2 Scallions
1 Cup or 2 handfuls Tofu cubes (approx. 1/2 inch each)
Cut Scallion separating the green part and the white. Leave the green part whole, to be used to make Dashi. Cut the white part into thin rounds, to be added to the Soup. (Photo below)
Make Dashi
Combine Water and Kombu in saucepan and leave to soak for 30 minutes.
Bring Water and Kombu to the stove. Add Green parts of Scallion and turn the heat on to low-medium heat; you want to bring it to a low boil, slowly. As the water starts to boil, remove the Kombu and discard. This process should take approx. 10 minutes. Add Bonito Flakes to the low boiling water and let it simmer for 1 minute. Turn off the heat and let it sit for 10 minutes, uncovered. Using kitchen tongs, remove the Green Scallions and discard. Strain the liquid through a fine mesh sieve and discard the Bonito Flakes. Clean your pot and sieve, and sieve one more time, back into your pot, leaving any remnants of the Bonito Flakes behind, so you have a completely clear liquid. Your Dashi is now ready. You can either refrigerate until dinner time, or use right away if you’re ready to eat. If refrigerating, heat up before the next steps. You want your Dashi hot, but not boiling.
Make Miso Soup
With the heat set to low, remove half a cup of hot Dashi into a mug or small bowl. Add Miso Paste into the 1/2 cup Dashi and whisk to dissolve. Once dissolved, slowly add into the rest of the Dashi whisking as you go.
Add Tofu, Wakame and Scallions and stir. Turn off the heat and serve.
Cut Scallion separating the green part and the white. Leave the green part whole, to be used to make Dashi.
Cut the white part into thin rounds, to be added to the Soup.
Combine Water and Kombu in saucepan and leave to soak for 30 minutes.
Bring Water and Kombu to the stove. Add Green parts of Scallion and turn the heat on to low-medium heat; you want to bring it to a low boil, slowly. As the water starts to boil, remove the Kombu and discard. This process should take approx. 10 minutes.
Add Bonito Flakes to the low boiling water and let it simmer for 1 minute.
Turn off the heat and let it sit for 10 minutes, uncovered.
Using kitchen tongs, remove the Green Scallions and discard. Strain the liquid through a fine mesh sieve and discard the Bonito Flakes.
Clean your pot and sieve, and sieve one more time, back into your pot, leaving any remnants of the Bonito Flakes behind, so you have a completely clear liquid.
Your Dashi is now ready.
With the heat set to low, remove half a cup of hot Dashi into a mug or small bowl. Add Miso Paste into the 1/2 cup Dashi and whisk to dissolve. Once dissolved, slowly add into the rest of the Dashi whisking as you go.
Add Tofu, Wakame and Scallions and stir.
The dry Wakame will expand.
Serve in small bowls.
Followed by a bowl of Sushi Rice seasoned with Togarashi, topped with Salmon Roe, for a quick weeknight dinner.