Description
A warm and comforting bowl of homemade miso soup with tofu, perfect for chilly evenings.
Ingredients
Scale
- 4 cups water
- 1 piece kombu (dried kelp) (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes), loosely packed
- 7 oz soft/silken tofu (cut into cubes)
- 4 Tbsp miso
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion (thinly sliced)
Instructions
- Gather all the ingredients for easy cooking.
- Cut the green onion thinly and set aside for garnish.
- Combine 4 cups of water with the piece of kombu in a pot and let soak for about 30 minutes.
- Bring the water to a simmer, then remove the kombu just before it boils.
- Add the katsuobushi flakes and let steep for 5-10 minutes, then strain to make your dashi.
- Return the fresh dashi to medium heat.
- Add the miso paste (dissolve it in a little dashi first) and stir gently until blended.
- Add the cubed tofu and dried wakame seaweed, warming through for a couple of minutes.
- Ladle the miso soup into bowls and sprinkle with sliced green onion.
- Optionally, serve with crispy rice crackers on the side for a delightful crunch!
Notes
Make-Ahead: Dashi can be prepared in advance and stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 0mg