Easy One-Pot Miso Soup Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 quarts water
1/2 ounce kombu
1/2 ounce grated bonito flakes
6 tablespoons white or red miso paste, or a mix
8 ounces firm silken tofu, cut into 1/2-inch cubes
1/2 ounce dried wakame seaweed
4 ounces fresh mushrooms, sliced if necessary
A handful of small live cockles
4 whole scallions, thinly sliced
Directions
Combine water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids. Return broth to a medium saucepan and set over low heat to keep warm, but not boiling. Place a fine mesh strainer in the broth and add the miso paste to the strainer. Use the back of a spoon to press the paste through the strainer into the broth, Discard and large grains that don't pass through. Add tofu, wakame, mushrooms, and cockles , and allow to cook without boiling until ingredients are warm and wakame has re-hydrated, about five minutes. Garnish with scallions and serve immediately.