Miso Soup

Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 to 5 cups dashi, recipe follows; 2 tablespoons brown miso paste, plus more to taste; 2 tablespoons white miso paste, plus more to taste; 6 ounces firm tofu, cut into 1/2-inch cubes; 2 scallions, white and green, thinly sliced on the diagonal; 2 tablespoons aji mirin (sweetened rice wine), optional; 6 cups cold water; One 12-inch long piece of kombu, wiped with a damp cloth; One .88-ounce/25 grams package shaved dried bonito flakes

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

Cost: $2.67 /serving

Author : Food Network Kitchen

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Ingredients

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4 to 5 cups dashi, recipe follows2 tablespoons brown miso paste, plus more to taste2 tablespoons white miso paste, plus more to taste6 ounces firm tofu, cut into 1/2-inch cubes2 scallions, white and green, thinly sliced on the diagonal2 tablespoons aji mirin (sweetened rice wine), optional6 cups cold waterOne 12-inch long piece of kombu, wiped with a damp clothOne .88-ounce 25 grams package shaved dried bonito flakes

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Instructions

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Step 1

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.

Step 2

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.