Sopa de Miso Clásica
Sopa17 min4 porcionesFácilSobre esta receta
Una sopa japonesa reconfortante y profundamente sabrosa construida sobre un caldo dashi simple y terminada con tofu sedoso, alga wakame y una cucharada de miso rico en umami. Lista en menos de 20 minutos, este es el tipo de receta que harás repetidamente — perfecta como entrada ligera, desayuno reconfortante o acompañamiento calmante para cualquier comida inspirada en la cocina japonesa.
Instrucciones
- 1
Add the Water and Kombu to a Saucepan. Let the Kombu soak for at least 5 minutes (or up to 30 minutes if you have time) — this cold-steeping draws out its natural glutamates for a deeper broth.
- 2
Place the Saucepan over ^[medium heat]. Warm the Kombu in the Water until it just begins to simmer — small bubbles will appear around the edges. Remove and discard the Kombu just before the Water reaches a full boil.
- 3
Add the Katsuobushi to the hot Kombu Water. Bring to a gentle simmer over ^[medium heat], then immediately turn off the heat. Let the flakes steep undisturbed for 3 minutes — do not stir.
- 4
Strain the broth through a Sieve into a clean Mixing Bowl or Pot, pressing gently on the Katsuobushi to extract all the liquid. Discard the solids. Your dashi is ready.
- 5
Return the dashi to the Saucepan over ^[medium-low heat]. Add the Silken Tofu cubes and rehydrated Wakame. Warm gently until the broth is steaming hot but not boiling — about 2 minutes.
- 6
Place the White Miso Paste in a small Ladle or a separate Mixing Bowl. Scoop out a few tablespoons of the hot dashi and whisk it with the White Miso Paste until fully dissolved and smooth. Stir this White Miso Paste mixture back into the Pot.
- 7
Taste the soup. It should be savory, lightly salty, and balanced. Add a little more dissolved White Miso Paste if you prefer a stronger flavor. Keep the heat on the lowest setting — the soup should be steaming but never boiling.
- 8
Ladle the soup into bowls and top with sliced Green Onions. Serve immediately.
