Miso Soup

Name: Miso Soup
Ingredients: 1 (2- to 3-inch piece) kombu (dried kelp); 3 cups cold water; 1 (5-g) package katsuo bushi (dried bonito flakes; 1/2 cup); 2 tablespoons shiro miso (white fermented-soybean paste); 1/4 pound soft tofu, drained and cut into 1/2-inch cubes; 2 tablespoons thinly sliced scallion greens; Special equipment: cheesecloth

7 ingredients

9 steps

Ingredients

1 (2- to 3-inch piece) kombu (dried kelp)
3 cups cold water
1 (5-g) package katsuo bushi (dried bonito flakes; 1/2 cup)
2 tablespoons shiro miso (white fermented-soybean paste)
1/4 pound soft tofu, drained and cut into 1/2-inch cubes
2 tablespoons thinly sliced scallion greens
Special equipment: cheesecloth

Directions

1

Wipe any sand or salt from kombu with a dampened cloth.
2

Bring kombu and water just to a boil in a 2-quart saucepan over high heat.
3

Remove kombu with tongs and reserve for another use.
4

Sprinkle katsuo bushi over liquid and remove pan from heat.
5

Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
6

Stir together misto and 1/4 cup dashi in a bowl until smooth.
7

Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu.
8

Simmer 1minute and remove from heat.
9

Immediately stir in miso mixture and and scallion greens and serve.