The Secret to the Perfect Bowl of MISO SOUP

Ingredients

• 2 strips Kombu (about 10 cm each, for dashi stock)
• 3 cups Water (for dashi stock)
• 2 cups Bonito Flakes (katsuobushi, for dashi stock)
• 2 teaspoons Dried Wakame Seaweed (soak to rehydrate)
• 0.5 block Soft Tofu (cut into small cubes)
• 4 tablespoons Miso Paste (white or red, adjust to taste)
• 2 stalks Green Onions (chopped, for garnish)

Instructions

1. Soak Kombu

   Wipe the kombu with a dry paper towel to remove surface dust, then place it in a saucepan with 2.5 cups of water and let it soak for 30 minutes.

   Time: PT30M

2. Heat Kombu Stock

   After soaking, place the saucepan over medium heat and warm until just before boiling (around 80°C). Remove the kombu immediately.

   Time: PT5M

   Temperature: 80°C

3. Add Bonito Flakes

   Add 2 cups of bonito flakes to the hot water, turn off the heat, and let them steep for 1–2 minutes.

   Time: PT2M

4. Strain Dashi

   Place a fine mesh strainer over a bowl and gently pour the stock through, keeping the bonito flakes for later use.

   Time: PT2M

5. Rehydrate Wakame

   In a small bowl, soak 2 teaspoons of dried wakame in water for 5–10 minutes until softened, then drain.

   Time: PT10M

6. Cube Tofu

   Cut half a block of soft tofu into bite‑size cubes.

   Time: PT5M

7. Reheat Dashi

   Return the strained dashi to the saucepan and warm it again to just before boiling (≈80°C).

   Time: PT5M

   Temperature: 80°C

8. Dissolve Miso

   Add 1 tablespoon of miso per cup of dashi (4 tbsp total). Whisk in a small bowl with a ladle of hot dashi, then stir the mixture back into the pot until fully dissolved.

   Time: PT2M

9. Add Tofu and Wakame

   Gently add the cubed tofu and rehydrated wakame to the soup and heat for another 2–3 minutes until just before boiling.

   Time: PT3M

   Temperature: 80°C

10. Garnish and Serve

    Stir in chopped green onions, ladle the soup into bowls, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

70

Protein

5 g

Carbohydrates

6 g

Fat

2 g

Fiber

1 g