Misoshiru (Miso Soup)

Post date: Aug 12, 2010 8:13:42 PM

Dashi:

1 quart cold water

1 ounce konbu (giant kelp)

1 ounce shaved bonito flakes (hana-katsuo)

Wipe konbu with a damp cloth. Add water and konbu to a saucepan and heat, Just before water comes to a boil, remove konbu. Check konbu to see if sufficient flavor has been extracted by inserting your thumbnail into the konbu. The konbu should be soft. If it is still tough, return it to the pot, adding 1/4 cup of water to prevent boiling. After removing konbu, bring stock to a full boil. Add 1/4 cup of water to quickly bring down temperature and add the bonito flakes in the same motion. Bring to a full boil once more and remove from heat immediately. (If bonito flakes are allowed to boil, the stock becomes too strong and bitter for clear soups.) After letting the stock sit for a minute or so remove scum/foam from the surface and filter through a sieve lined with either cheesecloth or a coffee filter. The bonito flakes and kelp should be reserved for use in a secondary stock. Yields a quart of primary stock.

Alternatively, follow package instructions for making dashi from dashi-no-moto (instant dashi mix).

Misoshiru:

4 C. (primary or secondary) dashi

4-5 T. miso

1/4 cake tofu

1-2 scallions, thinly sliced

Bring the dashi to a simmer over medium heat. Using a sieve and a pestle, gradually dissolve miso into the stock. Add the tofu (and/or other solid ingredients) and simmer until heated through. Remove soup from heat just before the boiling point. Ladle into small deep bowls and garnish with scallions. Cover, if using lacquer bowls, and serve immediately. Serves 4.