Miso Soup
A new addition to our breakfast rotation. I love that you can make Dashi Stock in advance for use in a variety of Japanese dishes, much like Anchovy Stock in Korean cooking. Miso soup is also adjustable to your taste whether you are vegan, love seafood, or in my case, want to use up leftover ingredients. The soup is overall delicate, comforting and full of umami. My husband has really turned us into a soup-in-the-morning type of family and I’m not mad at it.
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (3-4 Servings)*
4 CUPS WATER
1 PACKED CUP BONITO FLAKES
1 (3x3 IN.) PIECE OF KOMBU
2 TBSP WHITE MISO
1/2 CUP OF SILKEN TOFU, CUBED
1/4 CUP DRIED SEAWEED
*Optional: you can add any ingredients you prefer, but I often like to add mushrooms or clams.
Instructions
Add kombu to a pot with 4 cups of water and let soak overnight.
Add dried seaweed to a bowl over water to rehydrate before cooking.
Bring pot to a gentle boil and remove Kombu before boiling. Add bonito flakes in a soup strainer over the pot. Gently boil for a minute. Turn off heat and let sit for 10 minutes. Remove and discard strainer.
Bring the soup to a boil and add miso and cook until dissolved. Add dried seaweed, tofu, and any additional ingredients at this point and allow to boil for 2-3 minutes. Careful not to stir too much and break up tofu.