Miso soup with homemade dashi

Name: Miso soup with homemade dashi
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: japanese
Ingredients: 2 tbsp miso paste; 9 oz silken tofu; 1 scallion; 2.5 oz baby spinach; 0.333 oz kombu; 1 tbsp bonito flakes; 5 cups water (cold)

Based on 7 ratings

In app

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"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 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

1 tbsp

miso paste

125 g

silken tofu

scallion

40 g

baby spinach

5 g

kombu

7½ g

bonito flakes

⅝ l

water (cold)

Utensils

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

Nutrition per serving

Cal68

Fat3 g

Protein7 g

Carb5 g

Step 1/3
- 5 g kombu
- ⅝ l water (cold)
- 7½ 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
- ½ scallion
- 125 g silken tofu
- cutting board
- knife
- paper towels
In the meantime, thinly slice scallions. Drain and cube tofu.
Step 3/3
- 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!
Enjoy your meal!