Miso Soup with Tofu and Seaweed

Name: Miso Soup with Tofu and Seaweed
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 4 cups (960 milliliters) cold water; One 6-by-4-inch (16-by-10-centimeter) piece kombu (dried kelp); 2 cups (240 grams) dried bonito flakes (hana katsuobushi); 1/2 cup (95 grams) dried wakame seaweed, rinsed; 1/4 to 1/2 cup (60 to 120 milliliters) shiro miso; 1 cup soft tofu in water, drained, cut into small cubes; 2 to 3 scallions or Japanese scallions, finely chopped

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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Dashi Stock:

4 cups (960 milliliters) cold water

One 6-by-4-inch (16-by-10-centimeter) piece kombu (dried kelp)

2 cups (240 grams) dried bonito flakes (hana katsuobushi)

Miso Soup:

1/2 cup (95 grams) dried wakame seaweed, rinsed

1/4 to 1/2 cup (60 to 120 milliliters) shiro miso

1 cup soft tofu in water, drained, cut into small cubes

2 to 3 scallions or Japanese scallions, finely chopped

Directions

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19m Easy 98%

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For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.