Miso Soup
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 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.