Miso soup

Ingredients:

Miso soup

• 4-5 cups dashi, see recipe below
• 2 tbsp brown miso paste + more to taste
• 2 tbsp white miso paste + more to taste
• 170g firm tofu, cut into 1cm cubes.
• 2 green onions, thinly sliced ​​diagonally
• 2 tablespoons aji mirin (sweet rice wine), optional

Dasi

• 6 cups of cold water
• 30 cm kombu seaweed, wiped with a damp cloth
• 25 g dried bonito flakes

Preparation:

1. Heat dashi in a saucepan and stir in miso paste. Bring to a boil and add tofu, onion, and mirin, if using. Remove from heat and serve immediately.

2. Dasi

   
   Combine the water and kombu in a saucepan. Bring to a boil, uncovered, over medium heat. Then add the kombu. Bring the liquid to a boil, add the bonito flakes, and immediately remove from the heat. Let the dashi sit for 2 minutes. Strain through a fine-mesh sieve into a bowl. Discard the bonito flakes. Use the broth immediately or store, covered, in the refrigerator for up to 3 days.