Miso soup is a traditional Japanese soup often served as an appetizer at Japanese restaurants.
Cubes of silken tofu bulk up the soup to make it more filling while scallions add some freshness.
Miso soup is a dish easily made on a weeknight.
Simply Recipes / Vivian Jao
Or sometimes well eat it alone with rice for a light but filling meal.
What is in Miso Soup?
Whats the Best Miso for Soup?
Simply Recipes / Vivian Jao
However, there is no hard rule for which kind to use.
How to Make Dashi
Dashi is a basic stock in the Japanese kitchen arsenal.
It is made by soaking kombu, thick strips of dried kelp, in hot water.
Simply Recipes / Vivian Jao
Once dashi is made, it can be stored in the refrigerator for up to a week.
She made dashi the traditional way and showed us beautiful large pink shavings of smoked bonito.
She also showed us instant dashi granules and pre-measured packets of much smaller and darker bonito flakes.
Simply Recipes / Vivian Jao
Theres no shame in making your life easier by using them as they are regularly used in Japanese households.
What is Dashi Powder?
Dashi powder is to dashi the way chicken bouillon is to chicken broth.
Simply Recipes / Vivian Jao
Often it includes MSG.
(Note that dried kelp is a natural source of MSG.)
Its a very convenient option when you need only a small amount of dashi.
Simply Recipes / Vivian Jao
The instant dashi brand I see most often is Hondashi.
I’ve also been known to pair it withkimchi.
How to Store Miso Soup
Miso soup is best eaten right away or it loses its freshness.
Simply Recipes / Vivian Jao
If you do have leftovers, it will still taste fine, just not as good.
Eat it up within 3 days.
More Ways to Enjoy Miso!
Simply Recipes / Vivian Jao
Miso Soup
Have steamed rice ready to serve on the side.
Let it rehydrate until it unfurls and softens, about 5 minutes.
Drain the wakame, rinse with cold water, and squeeze it dry using your hands.
Simply Recipes / Vivian Jao
While the wakame is soaking, put the dried kelp and water into a 5 1/2-quart pot.
Heat over medium heat until its just about to come to a simmer, 15 to 20 minutes.
The kombu will have expanded quite a bit and the water should be pale yellow.
Simply Recipes / Vivian Jao
Remove the kombu from the pot and discard it.
Add the bonito flakes to the pot and bring it to a boil.
Remove the pot from the heat.
Simply Recipes / Vivian Jao
The flakes will float in a soggy layer on top of the water.
Let the flakes sink to the bottom of the pot and let them steep for 15 minutes.
Set a fine mesh strainer over a large bowl or an 8-cup glass measuring cup.
Simply Recipes / Vivian Jao
Pour the dashi through the strainer.
You should have what looks like a golden broth.
Discard the bonito flakes and rinse out the strainer, youll use it again.
Simply Recipes / Vivian Jao
Wipe any residue from the pot and return the dashi to the pot.
Bring the dashi to a simmer over medium heat.
Submerge the strainer into the dashi.
Simply Recipes / Vivian Jao
Add the miso to the strainer submerged in the dashi and whisk to dissolve.
Do not let the soup come to a boil.
Add the tofu and wakame to the soup and let them warm through, about 3 minutes.
Simply Recipes / Vivian Jao
Drizzle the soup with sesame oil and garnish with scallions and togarashi.
Ladle the miso into bowls.
Serve with the rice.
Simply Recipes / Vivian Jao
