During this autumn I have made miso soup at home a few times. To me it feels healing, both to hold in my two hands and to drink the soup. I wrote down this recipe to remember how easy it is once you have the staple ingredients at home. 🙂
This recipe is for two servings.
Ingredients for dashi (broth)
- 1 piece of kombu (dried kelp) about 10 x 10 cm
- 2 dl katsuobushi (dried bonito flakes)
- 5 dl water
Ingredients for the rest of the soup
- 1 tbsp wakame
- 1 green onion, finely chopped
- 2 tbsp miso paste
- 200 grams firm tofu
Directions for dashi
Wipe off the kombu with a damp cloth. Soak it in 5 dl of water for 30 minutes in a saucepan. Bring the water to boil on medium heat. Before it boils, take out the kombu. Put in the katsobushi and let simmer for one minute. Turn off the heat and let steep for 10 minutes. Strain to remove katsobushi flakes.
This is the basic broth for miso soup.
I use katsobushi powder since they did not have dried bonito flakes at my local Asian food store. If you want to make your miso soup vegan you can skip the dried bonito flakes of course.
Directions for wakame
Rehydrate the wakame by putting it in water for 5 minutes. Then squeeze out the water and divided it into two bowls.
Do not throw away the kombu. You can make a side dish with it called Kombu Tsukudani. I will post that recipe soon. Until then, put it in the freezer. 🙂
Directions for the miso soup
Peel and chop the carrot thinly. Put them in the simmering broth. Take about 1 dl of the warm broth from the saucepan in a mug and mix in the miso paste until it has dissolved. Pour it back into the rest of the broth. Cut and add the tofu. Divide the soup into two bowls. Add the green onions.
To me, there is something very special and healing with a hot bowl of miso soup. I can have it whenever; before a meal; with a meal; as a meal. 🙂