Miso Soup: A Japanese Classic

INGREDIENTS

Dashi (Broth)

• 6 cups cold water

• 1 piece of kombu 12 inches long (about 30 cm)

• 1 x 25g pack of dried and shaved bonito flakes

Soup

• 4-5 cups dashi (broth)

• 4 tablespoons white miso paste*

• 1/2 package Mori-Nu Silken Tofu Soft or Organic (or Nigari Firm), cut into 1.5cm cubes

• 2 spring onions (white and green parts), thinly sliced ​​diagonally

• Daikon (Japanese radish), cut into thin slices about 5cm (2in) (optional)

*Alternatively, you can use 4 tablespoons each of red or brown miso paste or 2 tablespoons each of red/brown and white miso.

PREPARATION

Dashi

Combine the water and kombu in a saucepan. Bring to a boil, uncovered, over medium heat, then remove and discard the kombu. Bring the liquid to a boil, add the bonito flakes, and immediately remove the saucepan from the heat. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes.

Soup

In a saucepan, heat the dashi and whisk in the miso paste. Bring to a boil and add the tofu, spring onions, and daikon (if desired). Remove from heat and serve immediately.