Once you discover the world of dashi broth, I promise you will get addicted to it like I am. A great miso soup starts off with a great dashi. This miso soup has a wonderful smokiness & umami from the dashi broth. This miso soup will taste so much better than your everyday Japanese restaurant because of the dashi used. Dashi has many uses. It's used to liven up soups, dipping sauces and curries. Check out my how to make dashi blog post.
Ingredient List: Miso Soup Yield: 600ml. 2 People
2 bunches scallions (sliced thin)
1 tbsp dried wakame
1/2 block silken tofu
2 tbsp white miso paste
600 ml dashi
Step by Step instructions:
First let's start by slicing the silken tofu into 1/4 inch by 1/4 inch pieces (small dice).
Next slice the scallions as thin as possible and use a sharp knife.
In a medium size sauce pot on med low heat add your dashi broth. Heat the dashi broth to just before a simmer. Once the broth is hot, remove a 1/4 cup of liquid and add wakame to the broth to rehydrate it. Let the wakame sit in broth for 10 minutes.
Once the dashi broth is hot add 2 tbsp white miso paste to a ladle. Using chopsticks or a whisk, place the ladle in broth and add some broth to the ladle. Now whisk the miso paste while it's still in the ladle. Then dump some liquid out and add more hot liquid to ladle and whisk. Repeat this process until miso is dissolved.
Once all the miso is dissolved add the silken tofu and the wakame. Heat until just before a simmer so tofu is heated through. Do not simmer broth or boil. It will ruin your miso flavor. Once it's hot, the miso soup is ready to serve.
Happy Cooking!
Check out this recipe on youtube!
コメント