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How to make miso soup

this is a basic recipe for miso soup that can be your blank canvas for anything you can dream of adding: mushrooms, fried tofu, claims, chicken, sake, mirin, or even butter.

Ingredients

yields 4 servings

• 1 5in square kombu (dried kelp)
• 1 tablespoon sake
• 1 tablespoon mirin
• 5 grams wakame (dried seaweed), crushed (1/4 cup)
• 2 cups loosely packed katsuobushi (bonito flakes)
• 1 14ounce package silken tofu, drained
• 1/4 cup miso (red or white: see more), plus more to taste
• * miso note: white/shiro miso is made with a higher proportion of rice to soybeans which has a milder sweeter flavor. red/aka miso is made with more soybeans with a bolder more umami-rich taste (and darker color). both are good but have different flavor profiles as a heads up for your soup.
• 1 large scallion, thinly sliced

Instructions

1. make dashi, the soup base:
2. soak kombu in 4 cups cold water for 15 min in a medium pot.
3. add sake and mirin and bring the pot to a simmer on high heat
4. take pot off of the heat just as water starts to boil, and cover for 15 min
5. when ready to serve:
6. remove kombu from pot. * you can discard the kombu or slice thinly into stricts to add to pasta, soup, stews, and salads. kelp is one of the most nutrient dense seaweeds
7. stir the katsubushi into the broth and cover to steep for 1 min
8. strain into a medium bowl and press the katsubushi to extract all the liquid and discard the flakes
9. while waiting on the dashi, soak wakame in a small bowl of water for 15 minutes or until soft
10. drain wakame and set aside
11. put the dashi in the pot and added the drained wakmame
12. scoop the tofu into the pot with a spoon or your hand, leaving it in large chunks
13. bring the soup to a boil then remove from heat
14. add miso to a small bowl, and ladle some broth over to stir and dissolve the miso
15. add the dissolved miso mixture to the pot and stir gently until incorporated
16. add the scallion and seasoning by taste
17. serve immediately

Sourced from nyt cooking: Recipe

images

recipe websites

• https://cooking.nytimes.com/recipes/1023468-miso-soup: I like that this website includes tips/notes on the ingredients and more background on the dish itself. I like that there's comments for users to add their own tips too.
• https://www.justonecookbook.com/homemade-miso-soup/: There's a lot of pictures and other resources abt the individual ingredients which is helpful. There are also pictures that go with every step for the instructions, which also is super helpful to see the process visually if you wanted to make it yourself.
• https://www.bonappetit.com/recipe/creamy-lemon-zucchini-pasta: I like that this recipe website has a scrolling section of all the supplies that you need. I feel like it can be confusing and messy when you gather the kitchen supplies in the middle of cooking so this is helpful.

nonrecipe websites

• https://vanleeuwenicecream.com/menu/ every section has a border so everything seems organized and easy to navigate which you always need
• https://www.farmspiritstl.com I had a burger from this place this weekend and it was really good so i just looked it up but i like that there is a very cohesive theme on the website that fits with their brand so i want to try to use colors and fonts with my recipe that matches the vibe of soup
• https://store.moma.org/ I like the font and that it displys a lot of different featured objects that you can buy bc i feel like it really sells the point so hopefully i can try to do that with miso soup lets go