Miso Soup Recipe

Ingredients

• FOR THE DASHI
• 1 piece kombu (about 10cm long)
• 1 litre (4 cups) water
• 15–20g bonito flakes (a good handful)
• FOR THE SOUP
• 3–4 tbsp miso paste (white miso is mild; red miso is stronger)
• 150g soft tofu, cut into small cubes
• 2 tbsp dried wakame seaweed (rehydrated in water if needed)
• 2 spring onions, thinly sliced

Steps

1. Add the kombu to water in a saucepan. Heat gently until just below boiling. You’ll see tiny bubbles forming. Don’t boil the kombu! It turns bitter.
2. Remove the kombu. Add the bonito flakes and simmer for 1 minute. Turn off the heat and let the flakes settle at the bottom.
3. Strain the liquid. You now have a beautiful clear broth.
4. Bring the dashi back to a gentle simmer and add the tofu cubes and wakame seaweed. These only need a minute or two to heat through.
5. Turn off the heat. Then place the miso paste in a small bowl. Ladle in a bit of the hot broth and whisk until smooth. Pour it back into the pot and stir gently. Do not let the miso come to a boil in the saucepan! Boiling miso can dull its flavour.
6. Taste and adjust. You can add more miso for a stronger flavour but be sure to whisk it with some broth until smooth before adding or you couod find your miso soup a bit grainy.