Description
A comforting miso soup made with kombu, bonito flakes, tofu, and seaweed.
Ingredients
Scale
- 5 cups water
- 1 piece kombu (dried kelp)
- 1 packed cup dried bonito flakes (or 1 tablespoon hondashi powder)
- 4 tablespoons red or white miso paste
- 1 package firm or extra firm tofu (cubed)
- ¼ cup dried wakame seaweed
- 2 scallions (thinly sliced (whites and greens))
Instructions
- In a pot, add the water and kombu and heat over high heat until the water just begins to bubble. Turn the heat to medium low and let the kombu cook for 10 minutes until the kombu has just softened and remove. Do not overcook the kombu, otherwise it will be slimy and turn bitter.
- Add the bonito flakes or hondashi powder. Bring to a boil and simmer for 15-20 seconds until the powder has dissolved or the flavor from the flakes has been extracted into the broth. If using bonito flakes, use a fine mesh strainer to strain out the bonito flakes into a large measuring cup.
- Mix the miso paste into the broth and mix using a whisk until dissolved. Alternatively, press the miso paste through a fine mesh strainer.
- Add the cubed tofu, dried wakame seaweed and scallions to the broth. Heat over medium heat until the seaweed has been rehydrated and the tofu is warmed through. Serve immediately and enjoy!
Notes
- This soup can be modified with other vegetables or proteins as desired.
- Ensure not to overcook the kombu to maintain its flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg