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Miso Soup

Ingredients

  • 1 large piece kombu (dried kelp), about 4 inches
  • 1 1/2 cups bonito flakes
  • 1/3 cup white miso
  • 3 tablespoons sliced scallions
  • 2 tablespoons dried wakame (kelp)
  • 4 ounces silken tofu, cut into 1/2-inch cubes

Cooking Instructions

Step 1: In a large pot over medium heat, bring kombu and 6 cups of water to a simmer.  Remove kombu as soon as water starts to simmer or an instant-read thermometer registers 150 degrees F.  Bring stock to a boil and add bonito flakes.  Reduce heat to medium-low and bring to a simmer.  Cook until stock is infused, 10 to 15 minutes.  Strain through a fine-mesh sieve into a medium bowl, pressing on solids to release stock.

Step 2: Return dashi (Japanese stock) to same pot and bring to a simmer over medium heat.  Whisk in miso until dissolved, then stir in scallions and wakame.

Step 3: Divide tofu among bowls.  Pour soup over.

Enjoy this easy, warming miso soup from Delish!