# Zuppa di Miso

It is shown how to prepare miso soup with dashi, kombu seaweed, wakame algae and tofu.

- Servings: 1 servings
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Put the kombu seaweed in cold water and leave it for an hour or more.
2. After an hour, light the fire to a minimum and bring the water to about 80 degrees before boiling and then turn it off.
3. Leave it to infuse for about 5 minutes.
4. Remove the kombu seaweed.
5. Light the fire and bring the water to a boil.
6. Remove the foam that rises to the surface before it boils.
7. Turn off the heat and add a good handful of katsuobushi and wait for it to sink.
8. Filter the broth and the dashi is ready.
9. Pour a cup of dashi and heat.
10. When it boils, turn off the heat.
11. Dissolve a spoonful of miso paste.
12. Add the wakame algae.
13. Add the diced tofu.
14. Add the chives.
15. Serve with mastery.

## Equipment

- pentola
- termometro
- sacchetti per filtrare il brodo
- coppetta

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdSpPGC1/
- Recipe page: https://www.cliprecipe.com/recipe/ed444c40-31f9-427a-ae13-d00a27b3eb68
- Extracted: 2025-06-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt