There are many different types of miso soup, at Takai by Kashiba, we like the simple classical form.
Miso is traditionally enjoyed toward the END of the meal and at Takai, we serve it as a savory digestif.
INGREDIENTS:
- 4-5 cups water
- Miso paste (Red or White). Red miso is stronger, white is milder. We use a blend of the two.
- Dried dashi konbu (specific dried kelp for soup stock, not for consumption)
- Bonito flakes
- Dried seaweed (for consumption)
- Soft silken tofu
DIRECTIONS:
First, the all important stock. The “dashi”. In traditional miso soup dashi, there are two ingredients; dried bonito flakes and dried dashi konbu.
In saucepan, heat 4-5 cups water to 180 degrees F.
Add dried dashi konbu, simmer 30-40 minutes.
Add 4 pinches bonito flakes. Simmer 1-2 minutes.
Scoop out konbu and bonito flakes.
Now have your dashi broth.
Add desired ingredients. Basic miso is tofu, seaweed, and green onions.
Increase temperature to light boil.
Decrease temperature to a light simmer to add the miso paste for 4 servings, approximately 3-4 tablespoons.
Gently stir in the miso paste so it disintegrates throughout the pot.