Miso Soup from Scratch
This is the recipe to make miso soup with homemade dashi.
- 4 cups water
- 1 piece kombu 4"x6" piece kelp
- 1 ounce katsuobushi bonito flakes
- 3 tablespoon miso paste
- 4 ounces tofu
- 1 tablespoon dried wakame seaweed
Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu.
Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes.
in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.
After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth.
Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame.
Calories: 67kcalCarbohydrates: 4gProtein: 8gFat: 1gCholesterol: 4mgSodium: 529mgPotassium: 143mgSugar: 1gCalcium: 24mgIron: 0.6mg