Making Miso Soup
A proper bowl of miso soup relies on the foundation of the dashi. It should be light, focused, and served hot enough to release the aroma of the fermented soybean paste without scalding it.
Respect the temperature
Boiling miso paste ruins its subtle fragrance and texture. Always turn off the heat before adding the paste, and never let the soup return to a boil once incorporated.
- small saucepan
- fine mesh strainer
- small whisk or ladle
What goes in.
- 4 cupswater
- 1 piece (3-inch)kombu (dried kelp)
- 1 cupkatsuobushi (dried bonito flakes)
- 3 tbspmiso paste (red, white, or mixed)
- 1/2 blocksilken tofu, cubed
- 2 tbspscallions, thinly sliced
Tempering the Miso
Do not drop a clump of cold paste directly into the pot. Place the miso in a small bowl or a fine mesh strainer, add a splash of the hot broth, and whisk until smooth before stirring it into the main vessel.
The method.
Prepare the dashi
Place the kombu in cold water and heat until small bubbles form at the edges. Remove the kombu before the water boils. Add the bonito flakes, let sit for 3 minutes, then strain the broth through a fine mesh cloth.
Add solids
Return the clear broth to the saucepan and bring to a gentle simmer. Add the tofu cubes and let them warm through for 2 minutes.
Incorporate miso
Remove the pan from the heat. Whisk in your tempered miso paste until completely dissolved.
Serve
Ladle into bowls and top immediately with scallions.
Other turns to take.
Earthier version
Add rehydrated wakame seaweed during the final simmer for added texture.
Vegetable heavy
Include thinly sliced daikon radish or enoki mushrooms, simmering them in the dashi until tender before adding the miso.
When it doesn't go to plan.
White miso is mild and sweet; red miso is pungent and salty. Start with a mix to find your preference.
Do not rinse your kombu before using; the white powder on the surface is glutamic acid and essential for the flavor.
If you are short on time, dashi powder is a standard pantry alternative to building stock from scratch.
The ones that keep coming up.
Can I reheat the soup later?
Yes, but heat it very gently and do not let it boil, or the miso will lose its nuance.
Why is my soup cloudy?
If you leave the bonito flakes in too long or stir too vigorously, the broth will lose its clarity. Treat the straining process gently.
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