The miso soup is one of the most important recipes of Japanese cuisine! I'll show you how to make it delicious & full of umami!
[Dashi Broth Ingredients (Serves 2 to 3)]
1L water
~10g dashi kombu (dried kelp)
~40g bonito flakes
[Ingredients]
Dashi broth from above
150g ~ 200g miso (depends on your preferred thickness)
Block of tofu
Bundle of scallions (ideally negi if you can find it)
1. Heat 1L of water to 140°(F).
2. Make small incisions along the sides of dashi kombu.
3. Put into pot, leave for an hour while doing your best to maintain temp.
4. Take it out, heat to 185°(F). Put in bonito flakes, leave for 5 minutes.
5. Filter it out, and now you have an umami filled dashi broth.
6. Crush & mix miso as much as you can (best if you have a blender).
7. Lightly heat dashi broth, then put in & melt half of the miso.
8. Put in tofu cubes & sliced scallions, gently stir.
9. Pour some broth into remaining miso, melt it, then pour back into pot.
10. Gently stir, continue lightly simmering for another minute.
[IMPORTANT: Do not let it boil!]
#recipe #healthyrecipes #japanesefood #healthyfood
