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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