====== Miso Soup ======

Makes 2 cups, Serves 2

===== Ingredients =====

**For the dashi** (or substitute 2 cups water, chicken broth, or vegetable broth):
  * 2 cups water
  * 1 (2-inch) piece kombu (dried black kelp)
  * 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional

**For the miso soup**:
  * 4 ounces silken or firm tofu, drained
  * 1 to 2 medium scallions
  * 2 tablespoons red or white miso paste

===== Instructions =====

  - Prepare the tofu and scallions. Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
  - Bring the broth to a rapid simmer. Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
  - Mix the miso with 1/2 cup hot broth. Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
  - Pour the miso into the broth. Pour the dissolved miso into the simmering broth.
  - Add the tofu. Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
  - Add the scallions. Just before serving, scatter the scallions over the top of the soup.
  - Serve in individual bowls. Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

===== Recipe Notes =====

Miso: Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.





https://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786