Miso soup
The most famous Japanese soup
Equipment
- pot
Ingredients
Easy Dashi
- 10 g Katsuo bushi
- 500 ml boiling water
Miso soup
- 1 block soft tofu (150g)
- 1 tbs dried Wakame seaweed
- 1 tbs chopped scallion
- 1½〜2 tbs yellow Miso
Instructions
Easy Dashi
- Put Katsuobushi into a heat proof jar, pour boiling water over it. Let it steep for a while until the Katsuobushi sink to the bottom.Set a sieve on a pot, pass through Dashi and remove the Katsuobushi.
Miso soup
- Put dried Wakame seaweed in a small bowl, pour cold water and rehydrate.
- Dissolve miso in the Dashi while cooking on low heat.
- Add cubed soft Tofu, and rehydrated Wakame.
- Continue cooking just before boiling. Ladle to a bowl and top with chopped scalliion. Serve immediately.