Steps:
- 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.
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Harmony Niessen
[email protected]This is my go-to recipe for miso soup. It's always delicious.
Le Joe
[email protected]I've made this soup several times and it's always a winner.
Sorojit Biswas
[email protected]This soup is a great way to get your daily dose of vegetables.
McXavin Proccy
[email protected]I'm not a fan of tofu, but I really enjoyed this soup. The miso broth was very flavorful.
Gift Ekunwe
[email protected]This miso soup is a great way to use up leftover tofu.
Nhatty Biya
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
boyflex friday
[email protected]This miso soup is a great meal to have on hand for busy weeknights. It's quick and easy to make.
Maria Lynch
[email protected]I used a different type of miso paste than the one specified in the recipe. The soup still turned out well.
Sharron Ndinda
[email protected]I'm allergic to seaweed, so I omitted it from this recipe. The soup was still very good.
Awais ali Awais Ali
[email protected]I added some extra vegetables to this soup, such as carrots and mushrooms. It turned out great!
Daniel Papatua
[email protected]This miso soup is a great way to warm up on a cold day. It's also very healthy and filling.
sami Sahikder
[email protected]I love miso soup and this recipe did not disappoint. It was easy to make and the end result was delicious.
Emma Temma
[email protected]This was my first time making miso soup and it was a success! The soup was flavorful and comforting.
Jaylee Larson
[email protected]I'm not a huge fan of miso soup, but this recipe was actually really good. The seaweed and tofu were a nice touch.
Ms Aktar
[email protected]Delicious! I followed the recipe exactly and it turned out great. The miso paste added a lovely depth of flavor.
Richard May
[email protected]This miso soup was a hit! The broth was flavorful and the tofu and seaweed added a nice texture. I will definitely be making this again.