Miso Soup
Silken tofu and white miso broth made with a kombu and bonito dashi, with wakame and a scatter of spring onions.
1,200ml
10g
20g
8g
3piece
200g
60g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200ml | — | — | |
| 2 | | 10g | — | — | |
| 3 | | 20g | — | — | |
| 4 | | 8g | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 60g | — | — |
Pour the water into the saucepan.
Water · 1,000 ml
Add the kombu to the cold water.
Dried kombu · 10 gLeave the kombu to soak in the cold water for 30 minutes.
Warm the pan slowly over a medium-low heat until the liquid just trembles and small bubbles form at the edge — do not let it boil.
Lift the kombu out with tongs onto the chopping board.
Throw the spent kombu away.
Scatter the bonito flakes into the hot kombu stock.
Dried bonito flakes · 20 gTake the pan off the heat and let the flakes steep for 3 minutes, until the stock is fragrant and golden.
Pour the dashi through a fine sieve into the large saucepan, discarding the spent bonito flakes.
Put the dried wakame into a small bowl.
Dried wakame seaweed · 8 g
Pour the cold water over the wakame to cover it.
Water · 200 mlLet the wakame soak for 5 minutes, until tender and fully expanded.
Lift the wakame out of the water into a colander to drain.
Lay the spring onions on the chopping board.
Spring onions · 3 pieceTrim off the roots and any ragged tops, and strip away any damaged outer layers.
Slice the spring onions thinly on a slight angle.
Put the spring onions in a small bowl for the finish.
Turn the tofu out gently onto the chopping board.
Silken tofu · 200 gSet the large saucepan of dashi over a medium heat until it steams, just below a simmer.
Slide the tofu cubes gently into the hot dashi so they hold their shape.
Add the drained wakame to the pan.
Let everything warm together gently for 1 minute, keeping the heat low so the dashi does not boil.
Ladle a little of the hot dashi into a small bowl.
Add the miso paste to the bowl of dashi.
White miso paste · 60 gWhisk the miso into the dashi until completely smooth.
Pour the dissolved miso back into the pan and stir gently — do not let the soup boil from now on.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 ml | | Pour the water into the saucepan.⏱ 10sResultWater |
| 2 | 10 g | | Add the kombu to the cold water.⏱ 10sResultWater and dried kombu |
| 3 | — | | Leave the kombu to soak in the cold water for 30 minutes.⏱ 30 minResultKombu dashi base |
| 4 | — | | Warm the pan slowly over a medium-low heat until the liquid just trembles and small bubbles form at the edge — do not let it boil.⏱ 5 minResultHot kombu dashi |
| 5 | — | | Lift the kombu out with tongs onto the chopping board.⏱ 10sResultHot kombu dashi |
| 6 | — | — | Throw the spent kombu away.⏱ 5s |
| 7 | 20 g | | Scatter the bonito flakes into the hot kombu stock.⏱ 10sResultWarm kombu stock and dried bonito flakes |
| 8 | — | | Take the pan off the heat and let the flakes steep for 3 minutes, until the stock is fragrant and golden.⏱ 3 minResultDashi |
| 9 | Dashistep 8 | | Pour the dashi through a fine sieve into the large saucepan, discarding the spent bonito flakes.⏱ 30sResultClear dashi |
| 10 | 8 g | | Put the dried wakame into a small bowl.⏱ 10sResultDried wakame seaweed |
| 11 | 200 ml | | Pour the cold water over the wakame to cover it.⏱ 10sResultCold-water-covered wakame |
| 12 | — | | Let the wakame soak for 5 minutes, until tender and fully expanded.⏱ 5 minResultRehydrated wakame |
| 13 | Rehydrated wakamestep 12 | | Lift the wakame out of the water into a colander to drain.⏱ 15sResultDrained wakameused in step 23 |
| 14 | Drained wakamestep 13 | — | Pour the soaking water away.⏱ 5s |
| 15 | 3 piece | | Lay the spring onions on the chopping board.⏱ 5sResultSpring onions |
| 16 | Spring onionsstep 15 | | Trim off the roots and any ragged tops, and strip away any damaged outer layers.⏱ 20sResultTrimmed spring onions |
| 17 | Trimmed spring onionsstep 16 | | Slice the spring onions thinly on a slight angle.⏱ 30sResultSliced spring onions |
| 18 | Sliced spring onionsstep 17 | | Put the spring onions in a small bowl for the finish.⏱ 10sResultSliced spring onionsused in step 30 |
| 19 | 200 g | | Turn the tofu out gently onto the chopping board.⏱ 10sResultSilken tofu |
| 20 | Silken tofustep 19 | | Cut the tofu into 1.5 cm cubes.⏱ 30sResultCubed silken tofuused in step 22 |
| 21 | — | | Set the large saucepan of dashi over a medium heat until it steams, just below a simmer.⏱ 2 minResultHot clear dashi |
| 22 | Cubed silken tofustep 20 | | Slide the tofu cubes gently into the hot dashi so they hold their shape.⏱ 15sResultHot clear dashi and silken tofu |
| 23 | Drained wakamestep 13 | | Add the drained wakame to the pan.⏱ 10sResultHot clear dashi and silken tofu and drained wakame |
| 24 | — | | Let everything warm together gently for 1 minute, keeping the heat low so the dashi does not boil.⏱ 1 minResultSimmered tofu and wakame broth |
| 25 | Simmered tofu and wakame brothstep 24 | | Ladle a little of the hot dashi into a small bowl.⏱ 10sResultHot dashi for the misoused in step 28 |
| 26 | 60 g | | Add the miso paste to the bowl of dashi.⏱ 10sResultHot dashi and white miso paste |
| 27 | — | | Whisk the miso into the dashi until completely smooth.⏱ 20sResultDissolved miso |
| 28 | Tofu and wakame brothstep 25 | | Pour the dissolved miso back into the pan and stir gently — do not let the soup boil from now on.⏱ 10sResultMiso soup |
| Dissolved misostep 27 | |||
| Total Time | 49 min | ||
- Ladle the soup into 4 warmed bowls, sharing the tofu and wakame evenly.
- Scatter the spring onions over each bowl and serve.
| Nutrient | Per serving |
|---|---|
| 74kcal | |
| 8g | |
| 2g | |
| 0.4g | |
| 4g | |
| 1g | |
| 0.6g | |
| 848mg |
Miso Soup
Silken tofu and white miso broth made with a kombu and bonito dashi, with wakame and a scatter of spring onions.
What you’ll doYou will steep kombu in cold water for 30 minutes, then warm it slowly until small bubbles form at the edges. Remove the kombu, add bonito flakes to the hot stock, and let them steep off the heat for 3 minutes until fragrant. Strain the dashi, then rehydrate the wakame and prepare the spring onions. Warm the dashi gently with the tofu and wakame, then dissolve the miso paste in a separate bowl of hot dashi before stirring it back into the soup. Ladle into bowls and garnish with spring onions.
Ingredients
- Water1,200 ml
- Dried kombu10 g
- Dried bonito flakes20 g
- Dried wakame seaweed8 g
- Spring onions3 piece
- Silken tofu200 g
- White miso paste60 g