Zuppa di Miso

Serves 1
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Directions

  1. 1Put the kombu seaweed in cold water and leave it for an hour or more.
  2. 2Put the kombu seaweed in cold water and leave it for an hour or more.
  3. 3Put the kombu seaweed in cold water and leave it for an hour or more.
  4. 4After an hour, light the fire to a minimum and bring the water to about 80 degrees before boiling and then turn it off.
  5. 5After an hour, light the fire to a minimum and bring the water to about 80 degrees before boiling and then turn it off.
  6. 6After an hour, light the fire to a minimum and bring the water to about 80 degrees before boiling and then turn it off.
  7. 7Leave it to infuse for about 5 minutes.
  8. 8Leave it to infuse for about 5 minutes.
  9. 9Leave it to infuse for about 5 minutes.
  10. 10Remove the kombu seaweed.
  11. 11Remove the kombu seaweed.
  12. 12Remove the kombu seaweed.
  13. 13Light the fire and bring the water to a boil.
  14. 14Light the fire and bring the water to a boil.
  15. 15Light the fire and bring the water to a boil.
  16. 16Remove the foam that rises to the surface before it boils.
  17. 17Remove the foam that rises to the surface before it boils.
  18. 18Remove the foam that rises to the surface before it boils.
  19. 19Turn off the heat and add a good handful of katsuobushi and wait for it to sink.
  20. 20Turn off the heat and add a good handful of katsuobushi and wait for it to sink.
  21. 21Turn off the heat and add a good handful of katsuobushi and wait for it to sink.
  22. 22Filter the broth and the dashi is ready.
  23. 23Filter the broth and the dashi is ready.
  24. 24Filter the broth and the dashi is ready.
  25. 25Pour a cup of dashi and heat.
  26. 26Pour a cup of dashi and heat.
  27. 27Pour a cup of dashi and heat.
  28. 28When it boils, turn off the heat.
  29. 29When it boils, turn off the heat.
  30. 30When it boils, turn off the heat.
  31. 31Dissolve a spoonful of miso paste.
  32. 32Dissolve a spoonful of miso paste.
  33. 33Dissolve a spoonful of miso paste.
  34. 34Add the wakame algae.
  35. 35Add the wakame algae.
  36. 36Add the wakame algae.
  37. 37Add the diced tofu.
  38. 38Add the diced tofu.
  39. 39Add the diced tofu.
  40. 40Add the chives.
  41. 41Add the chives.
  42. 42Add the chives.
  43. 43Serve with mastery.
  44. 44Serve with mastery.
  45. 45Serve with mastery.

Ingredients

  • Katsuobushi
  • Katsuobushi
  • Katsuobushi
  • Alga Kombu
  • Alga Kombu
  • Alga Kombu
  • Dashinomoto
  • Dashinomoto
  • Dashinomoto
  • Miso chiaro
  • Miso chiaro
  • Miso chiaro
  • Algue Wakame essiccate
  • Algue Wakame essiccate
  • Algue Wakame essiccate
  • Tofu naturale
  • Tofu naturale
  • Tofu naturale
  • acqua
  • acqua
  • acqua
  • cucchiaio abbondante pasta di miso
  • cucchiaio abbondante pasta di miso
  • cucchiaio abbondante pasta di miso
  • cipolline
  • cipolline
  • cipolline

Equipment

pentolatermometrosacchetti per filtrare il brodocoppetta

Tips

  • All you can eat use Dashinomoto.
  • Don't boil the kombu seaweed, because it secretes a stinky gelatin, and you have to throw everything away.
  • Don't boil the miso, because the miso is alive; if it boils, you kill it.