Miso Soup
Dashi broth, soft tofu, wakame and scallion.
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Never boil miso. The moment the soup bubbles you've killed the live cultures and turned the umami flat. Whisk it in OFF heat or on the lowest setting.
Ingredients
Everything below makes 4 servings.
- 5 cupswater
- 1 piecekombu5x5-inch piece, wipe with damp cloth
- 1 cupbonito flakes
- 4 tbspwhite miso paste
- 8 ozsilken tofucubed 1/2-inch
- 2 tbspdried wakame
- 2scallionsthinly sliced
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 90calories
- 7gprotein
- 6gcarbs
- 4gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Wipe kombu with a damp cloth - never rinse (you'd wash off the umami).
- Cube silken tofu gently.
- Slice scallions thin.
Steep kombu
Combine water and kombu in saucepan. Heat over medium until tiny bubbles form around the kombu (just before simmer, ~10 min). Remove kombu - boiling it turns the broth bitter.
10 min · hands offAdd bonito
Bring broth to a brief boil, drop in bonito flakes, immediately turn off heat. Let steep 2 min - flakes will sink. Strain through fine-mesh sieve back into the pot. That's dashi.
2 min · hands offAdd tofu and wakame
Reheat dashi to a gentle simmer (not boil). Add wakame - it rehydrates in 1 min. Slip in tofu cubes; warm 2 min.
3 min · hands onWhisk in miso
Turn heat to LOW. In a small bowl, whisk miso paste with a ladle of hot broth until smooth, then stir back into the pot. NEVER let miso boil - it kills the flavor and live cultures.
1 min · hands onServe
Ladle into bowls, top with scallions.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Firm tofu holds shape better but is less silky.
Cook 1 cup rice alongside; ladle miso over. Adds about 20 minutes.
Verify GF - most miso is GF but some use barley; read the label.
Makes it a kombu-shiitake dashi - steep the dried shiitake alongside the kombu.
What keeps
Make the dashi base ahead - keeps 3 days fridge, freezes 1 month. Add miso and tofu and wakame fresh when serving (miso loses its live cultures and bright aroma if you reboil it).
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