Miso Soup

Serves 1
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Directions

  1. 1Start with about four cups of water.
  2. 2Start with about four cups of water.
  3. 3Start with about four cups of water.
  4. 4Add about a fourth cup of shirdashi; if not available, use four cups of light chicken stock.
  5. 5Add about a fourth cup of shirdashi; if not available, use four cups of light chicken stock.
  6. 6Add about a fourth cup of shirdashi; if not available, use four cups of light chicken stock.
  7. 7Bring the mixture to a light simmer.
  8. 8Bring the mixture to a light simmer.
  9. 9Bring the mixture to a light simmer.
  10. 10While waiting, cut up some tofu and kamaboko.
  11. 11While waiting, cut up some tofu and kamaboko.
  12. 12While waiting, cut up some tofu and kamaboko.
  13. 13Drain water out of the tofu.
  14. 14Drain water out of the tofu.
  15. 15Drain water out of the tofu.
  16. 16Once the liquid is hot and steamy, add in about a fourth cup or more of miso paste.
  17. 17Once the liquid is hot and steamy, add in about a fourth cup or more of miso paste.
  18. 18Once the liquid is hot and steamy, add in about a fourth cup or more of miso paste.
  19. 19Whisk in the miso paste using a fine mesh strainer until fully incorporated.
  20. 20Whisk in the miso paste using a fine mesh strainer until fully incorporated.
  21. 21Whisk in the miso paste using a fine mesh strainer until fully incorporated.
  22. 22Do not let the soup boil after the miso is added.
  23. 23Do not let the soup boil after the miso is added.
  24. 24Do not let the soup boil after the miso is added.
  25. 25Carefully move the tofu into the soup, avoiding splashes.
  26. 26Carefully move the tofu into the soup, avoiding splashes.
  27. 27Carefully move the tofu into the soup, avoiding splashes.
  28. 28Stir the soup for a few minutes to warm everything through.
  29. 29Stir the soup for a few minutes to warm everything through.
  30. 30Stir the soup for a few minutes to warm everything through.

Ingredients

  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.25 cup shirdashi
  • 0.25 cup shirdashi
  • 0.25 cup shirdashi
  • 4 cups light chicken stock
  • 4 cups light chicken stock
  • 4 cups light chicken stock
  • tofu
  • tofu
  • tofu
  • kamaboko
  • kamaboko
  • kamaboko
  • 0.25 cup miso paste
  • 0.25 cup miso paste
  • 0.25 cup miso paste

Equipment

potfine mesh strainer

Tips

  • Do not let the miso boil after it's incorporated.
  • Use a fine mesh strainer to whisk in miso paste for faster incorporation.
  • Carefully add tofu to avoid splashing.