Miso Soup
Two versions of classic Japanese miso soup.
Ingredients
| 4 cups (960ml) | Dashi (fish broth) | |
| 1 package | tofu | |
| 4-5 Tbsp | 60–75 ml | miso paste |
| 2 | green onions, chopped fine | |
| 4 to 5 cups | 960 ml – 1.2 l | dashi, recipe follows |
| 2 tablespoons | 30 ml | brown miso paste, plus more to taste |
| 2 tablespoons | 30 ml | white miso paste, plus more to taste |
| 6 ounces | 170 g | firm tofu, cut into 1/2-inch cubes |
| 2 | scallions, white and green, thinly sliced on the diagonal | |
| 2 tablespoons | 30 ml | aji mirin (sweetened rice wine), optional |
| 6 cups | 1.4 l | cold water (for dashi) |
| 1 12-inch piece | kombu, wiped with a damp cloth | |
| 1 .88-ounce/25 grams package | shaved dried bonito flakes |
Instructions
Version 1 (japanesecooking101.com) Prep Time: 10 minutes · Cook Time: 5 minutes · Total Time: 15 minutes · Yield: 4-5 servings
- Boil Dashi. Cut tofu into 1/2" cubes and add to Dashi.
- Reduce heat to low and dissolve miso paste in the Dashi. Take care not to boil.
- Add green onions and remove from heat.
From http://www.japanesecooking101.com/miso-soup-recipe/
Version 2 (Food Network Kitchen) Total: 15 min · Prep: 5 min · Cook: 10 min · Yield: 4 servings
In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
DASHI In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
From http://www.foodnetwork.com/recipes/food-network-kitchen/miso-soup-recipe-2102742