Miso soup with homemade dashi

Miso soup with homemade dashi

Based on 3 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"Miso soup is about a good dashi broth. In this recipe, we will show you how to make the dashi at home (it’s easy!), but you could also buy pre-made dashi or dashi powder and use that instead. The homemade dashi can be adjusted to be more intense in flavor by adding more bonito flakes or soaking the kombu in cold water for a few hours (instead of minutes) before cooking. It can stored in the fridge for up to 5 days after you make it. To make sure the miso is integrated completely with no lumps in the final soup, it’s usually added into the soup through a small sieve, but here we instead whisked it together with hot broth in a small bowl before adding it to the soup. Miso soup is traditionally made with wakame (a type of seaweed) and tofu, but can be made with many ingredients, such as other green leafy vegetables, daikon radish, or mushrooms."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 tbsp
miso paste
125 g
silken tofu
½
scallion
40 g
baby spinach
5 g
kombu
g
bonito flakes
l
water (cold)
MetricImperial

Utensils

pot, sieve, bowl, cutting board, knife, paper towels, bowl (small), whisk

How-To Videos

homemade-chili-crisp

Homemade chili crisp

homemade-miso-butter

Homemade miso butter

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal68
Protein7 g
Fat3 g
Carb5 g
  • Step 1/3

    To prepare the dashi (the broth for the soup), add kombu to a pot with cold water and heat over medium-low until hot and just simmering. Let simmer very gently for approx. 8 – 10 min., don’t let it come to a boil! Skim the foam off the surface of the dashi while simmering. Remove the kombu, bring to a boil, and add bonito flakes. Continue boiling for approx. 1 min., then turn off the heat and let sit uncovered for approx. 10 min. Drain through a fine sieve set over a bowl to collect the clear dashi.
    • 5 g kombu
    • l water (cold)
    • g bonito flakes
    • pot
    • sieve
    • bowl

    To prepare the dashi (the broth for the soup), add kombu to a pot with cold water and heat over medium-low until hot and just simmering. Let simmer very gently for approx. 8 – 10 min., don’t let it come to a boil! Skim the foam off the surface of the dashi while simmering. Remove the kombu, bring to a boil, and add bonito flakes. Continue boiling for approx. 1 min., then turn off the heat and let sit uncovered for approx. 10 min. Drain through a fine sieve set over a bowl to collect the clear dashi.

  • Step 2/3

    In the meantime, thinly slice scallions. Drain and cube tofu.
    • ½ scallion
    • 125 g silken tofu
    • cutting board
    • knife
    • paper towels

    In the meantime, thinly slice scallions. Drain and cube tofu.

  • Step 3/3

    Transfer dashi to a pot over medium heat. Add miso paste to a small bowl and spoon some hot dashi into the bowl. Whisk it well until all lumps are broken up, then add the miso mixture to the pot and let cook for approx. 2 min. Lower the heat, add tofu and cook briefly. Remove from the heat and add baby spinach just to wilt. Serve immediately, garnished with scallions. Enjoy!
    • 1 tbsp miso paste
    • 40 g baby spinach
    • bowl (small)
    • whisk

    Transfer dashi to a pot over medium heat. Add miso paste to a small bowl and spoon some hot dashi into the bowl. Whisk it well until all lumps are broken up, then add the miso mixture to the pot and let cook for approx. 2 min. Lower the heat, add tofu and cook briefly. Remove from the heat and add baby spinach just to wilt. Serve immediately, garnished with scallions. Enjoy!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!