Miso Soup

Once you have the dashi down, homemade miso soup is actually quite easy. Used this recipe for it.

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 For the miso soup:
2 cups dashi
4 ounces (1/4 block) silken or firm tofu
1 to 2 scallions
2 tablespoons white miso paste

Make the dashi. Prepare the tofu and scallions: Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.

Bring the broth to a rapid simmer: Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.

Mix the miso with 1/2 cup hot broth: Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain.

Pour the miso into the broth: Pour the dissolved miso into the simmering broth.

Add the tofu: Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.

Add the scallions: Just before serving, scatter the scallions over the top of the soup.
Serve in individual bowls: Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

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Filed under japanese challenge, soup, Uncategorized

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