Miso Soup


  • 1 1/2 quarts water
  • A 4- by 6-inch piece of kombu
  • 1/2 ounce grated bonito flakes
  • 6 tablespoons white or red miso paste
  • 8 ounces firm silken tofu, cut into 1/2-inch cubes
  • 1/2 ounce dried wakame seaweed (optional)
  • 4 ounces fresh mushrooms (optional)
  • 4 whole scallions, thinly sliced

Combine water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids

Return broth to a medium saucepan and set over low heat to keep warm, but not boiling. Place a fine mesh strainer in the broth and add the miso paste to the strainer. Use the back of a spoon to press the paste through the strainer into the broth, Discard any large grains that don’t pass through

Add tofu, wakame, and mushrooms and allow to cook without boiling until ingredients are warm and wakame has re-hydrated, about five minutes. Garnish with scallions and serve immediately.

From Serious Eats. Serves 4-6

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