Time 30m Number Of Ingredients 8 Steps:
Clean the kombu with a damp cloth. Place it in a pot of water and soak it for at least three hours (better overnight) to extract its flavor. After soaking, bring the water temperature up to nearly boil, and remove the kombu immediately. Heat the dashi to barely below boiling point. Add the katsuobushi. Let the katsuobushi steep for 5 minutes at the sub-boiling point. Strain through a cheesecloth or kitchen tissue to remove all the katsuobushi. Measure 500ml (2 cups) of dashi. Bring it to a boil. Turn off the heat. Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves. Sprinkle some wakame in cold water to let it re-hydrate for five to ten minutes until it expands. Pass through a strainer and gently squeeze the wakame to remove the excess water. Add the wakame to the dashi. Add the tofu cube to the dashi. Sprinkle some cut scallion into the miso soup right before serving.
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately. In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
Time 30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preboil carrots and mushrooms in the boiling water for 3 minutes. Remove from heat and drain, reserving the liquid. Slice the mushrooms. In a soup pot or wok heat the oil over medium heat. Add the sliced onion and saute for 3 minutes. Add bok choy and cook for 3 minutes more. Add the carrots, mushrooms, reserved cooking water and broth to the soup pot. Return to a boil and then reduce to medium heta. Stir in tofu cubes or pork, bean sprouts and soy sauce. Add the miso mixture to the soup and stir. Do not boil. Serve over noodles if desired.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.
Time 10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
If using dried mushrooms, soak in warm water for 20 minutes then drain. Slice the mushrooms thinly. Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes. Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve. Try this with my Chanterelle Croissants (recipe #21676).
