Miso soup is very comforting. I found the kombu, bonito flakes and dried seaweed (wakami) at a nearby korean market. When I’m not feeling great this soup is a recipe to whip up some comforting soup. I like the saltiness of the soup with the seaweed and tofu pieces.
video on youtube
Ingredients
- 2 squares of dried kombu a few inches each
- handful (1oz) shaved dried bonito flakes
- few spoonfuls miso paste can use whisk
- few ounces of tofu, cut into fine cubes
- spoonfuls of dried seaweed, wakame
Steps
- soak 2 squares of kombo in a pot of cold water overnight or works to soak for 15m
- bring pot up to simmer, simmer for about 1m
- take off heat, add about 1oz shaved bonito flakes, steep for 5m
- while waiting prepare tofu, miso, seaweed
- whisk in miso paste until mostly dissolved
- strain solids from pot to a large bowl, use a whisk to break up miso and get more dissolved into soup
- add tofu and dried seaweed, can serve immediately
- lasts for a few days in fridge, stir to mix miso
