Miso Soup Recipe
Miso Soup Recipe from the wonderful award winning cookbook The Wok by J. Kenji López-Alt It is not just the recipes that make this cookbook great. It is the explantations of why things work and why you might want to do it a particular way. Like this recipe is so simple, yet when you read the story about why it is here it tastes better. (you need the cookbook to read it)
Ingredients:
750 mL Dashi - one and a half quarts
80 g white, red, or brown miso paste - 6 tablespoon tablespoons
170 g firm, silken tofu, cut into 1/2 inch cubes - 8 ounces
7.5 g dried Wakami seaweed - about 2 tablespoons
Two whole scallions, thinly sliced
Directions:
1. Bring the bath to a sub simmer in a medium sauce pan.(bubble should start escaping the bottom of the pot, but there should be no vigorous simmering or boiling)
2. Reduce the heat to low to keep it hot, but not boiling.
3. Use a whisk or spoon to scoop the miso paste out of its container and press through a strainer that is in the broth
4. Moving and shaking the strainer will help to get the miso into the broth.
5. Discard any large grains that do not pass through.
6. Add tofu and Wakami and simmer gently until the Wakami has rehydrated about five minutes.
7. Garnish with scallions and serve immediately.
