You know, it’s that soup they serve you at that Japanese restaurant you went to when you were 12, and have been obsessed with it ever since.
Miso Soup
Small effort, big comfort
Prep Time - 10 minutes
Cook Time - 40 minutes
Serves: 4-8 (depending on if you’re eating as a meal or just an appetizer)
Ingredients:
Water (2 qt)
Kombu (2 pieces about the size of two large hands)
Bonito Flakes (2 cups)
Miso Paste (5 tbsp)
Wakame (¼ cup dry)
Soft Tofu (1 block)
Preparation:
Prep the Tofu
Remove the tofu from its package by cutting a small slit in the corner and draining the water over the sink.
Now wrap your tofu in a couple layers of paper towels. Place it on a plate or cutting board and then place a small cutting board (or something flat) on top of it. You don’t want the weight to be so heavy it crushes the tofu but there should be enough force to press the excess water out. (I find that using a small sheet tray and a bowl works well because I can add water to the bowl to reach the desired weight) Also, it’s important to note that this step isn’t entirely necessary. It definitely makes it better, but I would be lying if I told you I did this every time lol.
Make the Dashi (Japanese soup stock)
Now go ahead and add your water to a pot. Add in your pieces of dried kombu. (You can cut slits in it before hand to help it extract more flavor).
Heat the water and bring it to a boil. As soon as it starts boiling, turn off the heat.
Add bonito flakes, stir, cover, and let steep for 20 minutes.
Rehydrate Wakame
In a microwave-safe bowl, heat water and add dried wakame to let it rehydrate.
After it rehydrates, strain it and depending on the size of your wakame, you may want to cut it up a few times.
Prepare the Tofu and Green Onions
After pressing the tofu, remove the paper towels and cut the tofu into small pieces. The size is really more of a preference. I like the size of a small sugar cube.
Slice the green onions thinly for garnish.
Strain the Dashi
Once your dashi (that’s right, that soup you made earlier was fish stock) has finished steeping, remove the large pieces of kombu, and then pour it through a fine mesh strainer to remove the bonito flakes.
Add the Miso Paste
Now pour your stock back into your pot, (make sure there are no left over flakes first) and turn it on to low heat.
Add miso paste. You can just add it directly the pot and stir it until it dissolves but it can take a while. I find it best to use a small mesh strainer, hold it at the top of the stock, and then push the miso paste through it. It’ll incorporate way faster.
Finish the Soup
Once your miso paste is fully dissolved, add in your wakame and your tofu, stir on low heat until your tofu is heated through. (DO NOT BOIL, it will ruin the miso).
Serve
Ladle the soup into bowls and top with sliced green onions.