Login Cooking Note Editor Editing note: miso-soup Back to note Title Description Slug Markdown Content ## Home made Dashi - 10g kombu - 10g katsuobushi (bonito flakes) - cold water ## Soup: - home made dashi or dashi powder - silken tofu, cubes - miso paste ## How - wipe kombu with wet towel - soak kombu in cold water for 30-60min - heat kombu to gentle simmer, small bubbles visible in pot - remove kombu, re-use it later in furikake? - add katsuobushi and turn off heat - let soak for 30sec to 1min then strain with fine mesh strainer or cheese cloth - take bit of broth into a separate cup and mix with miso paste - add tofu - add miso mix Start by heating some water in a pot. Add [Dashi](https://en.wikipedia.org/wiki/Dashi) and mix until it is dissolved. Then turn off heat wait a bit so there are no bubbles and add miso. I find it is best to whisk it in so there are no clumps. ## Good additions - sesame seeds - nori - egg marinated in dark soysause - add silken Tofu - sliced shiitake mushrooms - wakame seaweed, rehydrated - green onions ## Flavor Adjustments Few drops of soy sauce? ## Tip I’ve been using vacuum sealer to make little pre proportioned packets.  Tags Save Loading... Image Service Image Alt / Caption / Title Upload