Classic Miso Soup with Bonito Dashi

Method

1. 1
   • water 1 l
   • dried seaweed 10 g

   Steep the seaweed — In a pot, combine the water and dried seaweed. Let it soak for 10 minutes, then heat gently over medium heat until small bubbles form at the edges — do not boil.

   ⏱10 min
2. 2
   • dried seaweed 10 g
   • bonito flakes 20 g

   Make the dashi broth — Just before boiling, remove the seaweed, add the bonito flakes, and simmer for 1 minute. Turn off the heat and let it steep for 5 minutes, then strain to make the dashi broth.

   ⏱5 min
3. 3
   • miso paste 2 tbsp

   Dissolve the miso paste — Return the strained dashi to the pot and warm over low heat. Ladle a little broth into a small bowl, whisk in the miso paste until smooth, then stir it back into the pot. Do not let the soup boil once the miso is added.

4. 4
   • silken tofu 150 g
   • soy sauce 1 tsp

   Add the tofu — Add the cubed silken tofu and soy sauce, and warm through gently for 2 minutes without boiling.

   ⏱2 min
5. 5
   • bonito flakes 20 g
   • spring onion 1

   Garnish and serve — Ladle the soup into bowls, scatter with sliced spring onion and a final pinch of bonito flakes, and serve immediately while hot.