Miso Soup

What

Dashi:

• 1l water
• 15g kombu (dried sea kelp)
• 15g katsuobushi (bonito flakes)

Content:

• 2 tablespoons yellow miso paste
• dried seaweed: wakame, hijiki
• scallion
• silken tofu

Dashi ingredients can be upcycled into furikake.

How

1. Steep the kombu for 30 minutes in cold water
2. Bring to, and simmer for 5 minutes
3. Remove from heat. Steep the katsuobushi for 5 minutes
4. Strain
5. Whisk in miso through a fine mesh strainer
6. Add scallion and wakame
7. Dice and add tofu

Refs

Kenji.