Miso Soup

Miso soup with dashi, tofu, enoki and wakame.

Ingredients

• Dashi (Traditional Broth) — 6 cups Water
• Dashi (Traditional Broth) — 1 (6-inch) Piece Kombu (Dried Kelp)
• Dashi (Traditional Broth) — 1½ cups Bonito Flakes
• Optional Vegetarian Dashi — 6 cups Water
• Optional Vegetarian Dashi — 1 (6-inch) Piece Kombu (Dried Kelp)
• Optional Vegetarian Dashi — 4 Dried Shiitake Mushrooms
• Soup — ⅓ cup White Miso Paste
• Soup — 9 oz Silken Tofu, Cut into ½-inch Cubes
• Soup — 1 cup Enoki Mushrooms, Trimmed and Separated
• Soup — 1-2 Tbsp Dried Wakame (Seaweed)
• Soup — 3 Scallions, Chopped

Method

1. MAKE THE TRADITIONAL DASHI: Add the water and kombu to a saucepan and let it soak for 15 minutes. Place the pot over medium heat and slowly bring the water to just before a boil (190-200 degrees F). Remove the kombu. Do not allow the kombu or bonito flakes to boil. Add the bonito flakes and cook for about 30 seconds. Turn off the heat and allow the flakes to steep for 3–5 minutes. Strain through a fine mesh strainer or cheesecloth and return the broth to the pot.
2. ALTERNATIVE VEGETARIAN DASHI: Add the water, kombu, and dried shiitake mushrooms to a saucepan and allow them to soak for 20–30 minutes if time allows. Place the pot over medium heat and slowly bring the liquid to just before a boil. Remove the kombu. Simmer the shiitake mushrooms for about 5 minutes, then strain the broth through a fine mesh strainer. Return the broth to the pot.
3. REHYDRATE THE WAKAME: Bring the dashi to a gentle simmer and add the dried wakame. Allow to rehydrate for 1 minute.
4. ADD THE ENOKI AND TOFU: Add the enoki mushrooms and tofu. Simmer gently for 1–2 minutes just to warm through.
5. INCORPORATE THE MISO: Remove the pot from the heat. Place the white miso paste in a fine mesh strainer and rest the strainer in the broth. Whisk the miso through the strainer to fully dissolve it into the soup. Do not allow the soup to boil after the miso is added. Garnish with chopped scallions.