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Miso Soup

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Ingredients

Miso Paste
2 Cups Water
2 inch piece Kombu
1/2 Cup Dried Bonito Flakes
Miso Soup
1/4 Block Firm Tofu
2 Spring Onions
2 tsp Miso Paste Bonito Flakes
1 Red Chilli
Coriander
2 Packs Udon Noodles
1 Bok Choy Stripped
6 Shiitake Mushrooms Sliced

Miso Soup

  • Medium

Ingredients

  • Miso Paste

  • Miso Soup

Directions

Steps

1
Done

Make the dashi, Combine the water and kombu in a saucepan over medium heat. Remove the kombu just as the water starts to come to a boil.

2
Done

Add the bonito flakes, and let the water come to a rapid simmer.

3
Done

Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes.

4
Done

Strain the bonito from the dashi.
Cut the tofu into small cubes, Slice the scallions very thinly.

5
Done

Pour the dashi back into the saucepan and bring to a rapid simmer over medium-high heat add the miso paste and taste.

6
Done

Add noodles and cook the the vegetables until soft, add coriander and spring onions last minute and divide between your serving bowls serve and stir soup just before pouring.

The Cafe

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Soup Week: Parsnip, Pancetta and Hazelnut Soup
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Soup Week: Broccoli and Blue Cheese Soup