Saleh’s Plate · By Saleh Alkhalifa

Traditional Japanese Miso Soup

Cook Traditional Japanese Miso Soup with Saleh’s Plate.

Ingredients

Dashi Broth

  • 4 cups (960ml) water
  • 1 x(4-inch) piece kombu (dried kelp)
  • 1 cup (5g) bonito flakes (skip for vegetarian version)

Miso Soup

  • 3 tbsp white miso paste (or red miso for a deeper flavor)
  • ½ cup silken or firm tofu, cubed
  • ¼ cup dried wakame seaweed (rehydrated in water for 5 minutes)
  • 2 green onions, thinly sliced

Instructions

  1. In a pot, combine water and kombu. Let it soak for 10 minutes, then bring to a gentle simmer over medium heat (do not boil). Remove kombu, add bonito flakes, and simmer for 1 minute. Strain the broth, discarding the flakes.
  2. Return the strained broth to the pot. Lower heat to medium-low. In a small bowl, mix miso paste with a few tablespoons of warm broth until smooth, then stir back into the pot. (Do not boil miso to preserve its flavor and probiotics.)
  3. Gently add cubed tofu and rehydrated wakame. Simmer for 1-2 minutes until heated through.
  4. Ladle into bowls and garnish with sliced green onions.