Miso Tofu Seaweed (Print Version)
# Ingredients:
01 -
Sweet green onion, freshly chopped.
02 -
Seaweed sheets (wakame), dried.
03 -
Rich miso paste, smooth and fresh.
04 -
Katsuobushi, thin, dried fish flakes.
05 -
Soft cubes of silken tofu.
06 -
Dashi water base.
07 -
A square of kombu, around 4 inches on each side.
# Instructions:
01 -
Gently heat a pot of cold water with a piece of kombu inside. Pull kombu out right before it starts bubbling, roughly 10 minutes in.
02 -
Once the kombu comes out, toss in the bonito flakes and bring the pot to a boil. Turn off the heat after half a minute, letting them settle at the bottom.
03 -
Pass the liquid through a mesh strainer to remove flakes, leaving you with clear, hot stock.
04 -
Spoon some miso paste into a ladle, then carefully stir it into the warm stock until it’s fully smooth and mixed.
05 -
Chop the tofu into smaller cubes before adding it to the soup. Sprinkle in wakame seaweed, then thinly slice green onions and toss them in too.
06 -
Heat the soup mildly, but keep it from bubbling. Spoon it into bowls, garnish with more green onions, and serve nice and hot.
# Notes:
01 -
Don’t let the soup bubble after stirring in miso.
02 -
Dashi stock can be stored for later.
03 -
Tastes best freshly made and hot.