Learn to Make Classic Miso Soup! 味噌汁

Von Just One Cookbook · 20 Min.

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Zubereitung

1. Put 4 cups water and the kombu in a medium saucepan; if you have time, soak the kombu for 30 minutes. Do not wash the kombu or scrape off the white coating.
2. Heat slowly over medium-low heat until it reaches a boil (about 10 minutes). Just before it boils, remove the kombu and set it aside.
3. Bring the kombu dashi back to a boil, add 1 cup katsuobushi, then reduce the heat and simmer for 30 seconds.
4. Turn off the heat and let the katsuobushi sink, about 10 minutes. Strain through a fine-mesh sieve to get about 4 cups of dashi.
5. Heat the dashi over medium heat until it reaches 205°F (96°C), then turn off the heat.
6. Put 4 Tbsp miso in a ladle, add a little dashi and stir with chopsticks until fully dissolved, then stir back into the pot.
7. Cut the 7 oz silken tofu into 1/2-inch (1.3 cm) cubes and add them to the soup after the miso has dissolved.
8. Just before serving, add 1 Tbsp dried wakame and the chopped green onion. Warm the soup until just hot and do not boil it.

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