Miso Soup and Dashi
Miso soup is the classic and traditional accompaniment to many Japanese dishes. It’s pure umami, combining the flavors of the savory dashi broth and the miso paste. The ingredients are typically eaten first, followed by the broth.
- 2 tablespoons dried wakame
- 4 cups dashi (see recipe below)
- 1/3 cup miso paste
- 6 ounces silken tofu, cut into ½ inch cubes
- 2 green onions, white and green parts, thinly sliced
- Soak the wakame in room temperature water until soft, approximately 30 minutes.
- Bring the dashi to a simmer in a large saucepan. Do not boil.
- Add the miso to the dashi, whisking until the miso is dissolved.
- Stir in the tofu and reserved wakame. Heat until warmed through.
- Transfer to serving bowls and garnish with the sliced green onion.
- 1 piece konbu, approximately 6 inches
- 4 cups cold water
- 1 cup dried bonito flakes
- Combine konbu and water in a medium sized saucepan. Bring to a boil over medium heat. As soon as the liquid boils, remove from heat. Remove the konbu from the liquid.
- Add the bonito flakes and set aside to steep.
- Once the flakes have sunk to the bottom of the pan, strain the liquid through a sieve.