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.