Miso Soup

Name: Miso Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 (4-inch) piece kombu; 1/2 cup, lightly packed bonito flakes; 4 cups water; 3-4 tbsp, to taste white (shiro) miso; 8 oz, cut into 1/2-inch cubes soft tofu; 2 tbsp dried wakame seaweed; 2, thinly sliced scallions

The everyday Japanese bowl — kombu-bonito dashi whisked with miso, tofu, and wakame. Always finish off the heat to keep the miso alive.

vegetarian
dairy-free
nut-free
low-carb

Ingredients

kombu1 (4-inch) piece
bonito flakes1/2 cup, lightly packed
water4 cups
white (shiro) miso3-4 tbsp, to taste
soft tofu8 oz, cut into 1/2-inch cubes
dried wakame seaweed2 tbsp
scallions2, thinly sliced

Steps

Steep kombu in cold water.
Steep kombu in cold water in a saucepan for 10 minutes, then heat slowly until the water is just steaming. Pull the kombu before it boils.
Make bonito dashi.
Bring the water to a bare simmer, add bonito flakes, and steep off heat 4 minutes. Strain the dashi back into the pot.
Add wakame and tofu.
Add the wakame and tofu and warm through over low heat, 2 minutes.
Whisk miso off heat.
Off heat, ladle 1/2 cup of the hot broth into a small bowl. Whisk in the miso until smooth, then stir back into the pot.
Ladle into bowls and top with scallions.

Nutrition

Nutrition, per serving. 55 calories. Protein 5.9 grams, 42 percent. Carbs 5.1 grams, 37 percent. Fat 1.3 grams, 21 percent. Fiber 1 grams, sugar 1 grams, saturated fat 0.2 grams, sodium 670 milligrams. Estimated from ingredients.