Classic Miso Soup

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Ladle the soup into bowls and top with sliced Green Onions. Serve immediately.

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