Miso Soup

Name: Miso Soup
Ingredients: Dashi:; 8 2/3 cups water; 1 3/4 ounces kombu (kelp), cut into (4-inch) pieces; Remaining ingredients:; 2 tablespoons miso (soybean paste); 1/2 cup straw mushrooms, rinsed and halved; 4 ounces silken firm tofu, drained and cut into 1/2-inch cubes; 1 (1/2-inch) piece peeled fresh ginger, thinly sliced; 1/4 cup thinly sliced green onions; 3 ounces thinly sliced shiso

10 ingredients

2 steps

Ingredients

Dashi:
8 2/3 cups water
1 3/4 ounces kombu (kelp), cut into (4-inch) pieces
Remaining ingredients:
2 tablespoons miso (soybean paste)
1/2 cup straw mushrooms, rinsed and halved
4 ounces silken firm tofu, drained and cut into 1/2-inch cubes
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
1/4 cup thinly sliced green onions
3 ounces thinly sliced shiso

Directions

1

To prepare dashi, combine 8 2/3 cups water and kombu in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer until reduced to about 4 cups (about 1 hour). Strain dashi through a sieve over a bowl; discard the solids.
2

Place 1/4 cup dashi in a small bowl; stir in miso. Return dashi to pan; bring to a simmer. Add mushrooms, tofu, and ginger to pan. Simmer 10 minutes; discard ginger. Stir in green onions and shiso.