Dashi and Miso Soup (Miso Shiru)
A traditional Japanese soup made with dashi and miso paste.
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- •4 pieces Kombu2-inch pieces
- •1 quart Cold filtered water
- •Bonito flakes
- •2 1/2 tablespoons Miso paste
- •Tofu(optional)Cubed into bite-sized pieces
- •Green onions(optional)For garnish
- 1
Combine kombu with cold filtered water in a small sauce pot and soak for 25 to 30 minutes until softened.
30 min
- 2
Heat over medium-high heat until just before simmering, then reduce heat to low.
5 min
- 3
Add bonito flakes and steep for 15 minutes without boiling.
15 min
- 4
Remove kombu and strain the liquid through a mesh strainer or coffee filter.
5 min
- 5
Heat the dashi in a small sauce pot until it begins to simmer.
5 min
- 6
Add miso paste using a mesh strainer and whisk to dissolve evenly.
5 min
- 7
Add cubed tofu to the bottom of a bowl and ladle in the hot broth.
5 min
- 8
Garnish with green onions and serve.
2 min
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