Miso Soup
Using miso can be overwhelming due to the many different variety available. The awase miso used in this recipe is a gentler one with a touch of sweetness, but you can replace it with any different variety you'd like!
Heat <quantity>4<unit>cups</unit></quantity> of water in a saucepan until it reaches <temperature>71<unit>°C</unit></temperature>
Add <quantity>3<unit>cups</unit></quantity> of katsuobushi
Remove from the heat and let it infuse for 10m
Strain the katsuobushi. The katsuo dashi is ready
Add <quantity>3<unit>cups</unit></quantity> of the katsuo dashi to a pan over medium heat to warm
Soak <quantity>2<unit>g</unit></quantity> of wakame seaweed for 5m until hydrated
Transfer <quantity>1<unit>cup</unit></quantity> of the warm katsuo dashi to a bowl
Add <quantity>110<unit>g</unit></quantity> of awase miso to the bowl and whisk until it is completely dissolved
Transfer the mixture to the pot
Add <quantity>2<unit>cups</unit></quantity> of diced tofu
Add the hydrated wakame and stir
The miso soup is ready
Enjoy and serve it hot!
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