Description
A cozy, soul-satisfying bowl of miso soup made with Awase Dashi, combining kombu and katsuobushi for authentic flavor.
Ingredients
Scale
- 4 cups water
- 1 piece kombu (dried kelp) (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes)
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4 Tbsp miso
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Instructions
- Gather all ingredients and cut the green onion into thin rounds.
- To make the dashi: In a saucepan, put 4 cups of water and the kombu, heating gently until just before boiling. Remove the kombu before it boils. Add the katsuobushi, bring to a boil for 30 seconds, then turn off the heat and let it sit for a minute. Strain through a fine sieve or cheesecloth.
- Return the dashi to a gentle simmer. Sprinkle in the dried wakame to rehydrate.
- Cut tofu into bite size cubes and add them to the pot. Warm gently for a minute or two.
- Scoop a ladle of hot dashi into a bowl and whisk in the miso until smooth. Stir the miso slurry back into the pot and adjust seasoning as desired.
- Ladle the soup into bowls and top with sliced green onions. Serve immediately while warm.
Notes
Avoid boiling the soup once miso has been added to maintain its delicate flavors. Store tightly covered in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: miso soup, easy recipe, Japanese soup, vegetarian soup, comforting meal