Miso Soup
30m
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 4 cups of water in a saucepan until it reaches 71 °C
Add 3 cups of katsuobushi
Remove from the heat and let it infuse for 10m
Strain the katsuobushi. The katsuo dashi is ready
Add 3 cups of the katsuo dashi to a pan over medium heat to warm
Soak 2 g of wakame seaweed for 5m until hydrated
Transfer 1 cup of the warm katsuo dashi to a bowl
Add 110 g of awase miso to the bowl and whisk until it is completely dissolved
Transfer the mixture to the pot
Add 2 cups of diced tofu
Add the hydrated wakame and stir
The miso soup is ready
Enjoy and serve it hot!
Yield 2 portions
Awase Miso
110 g
Wakame Seaweed
2 g
Diced Firm Tofu
2 cups
Katsuo Dashi
Katsuobushi
3 cups
Water
4 cups
Equipment
Kitchen Scale
Probe Thermometer