Recipe courtesy of Food Network Kitchen

Miso Soup

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A feature of most Japanese meals, miso soup always contains miso and dashi, a stock made with kombu seaweed and bonito flakes. Though various ingredients can be added, this tofu and scallion version is quite common—and often served at Japanese restaurants in America.
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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

DASHI

Directions

  1. In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.

DASHI

Yield: About 4 to 5 cups
  1. In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

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