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There's nothing quite like a hearty bowl of soup or stew. Try one of these satisfying recipes.
You Will Need
- 4 c. fresh, cold water
- A 2 or 3-qt. pot
- A hotplate or stovetop
- A long piece of konbu seaweed
- 4 tbsp. bonito flakes
- A small mesh strainer
- 1/4 lb. soft tofu, cut into small cubes
- 2 wakame seaweed
- 4 red or white miso paste
- 3 chopped scallions
- A small ladle
- A spoon or whisk
- And a medium-sized bowl
Put water on stove
Pour the water into the pot and place it on the stove or hotplate at medium heat.
Break off a 4 to 6-inch piece of konbu and add it to the water.
Simmer & remove
Simmer the konbu for 15 minutes, then remove it from the water and throw it away.
Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor.
With a small mesh strainer, remove the bonito flakes and discard them.
Add tofu & wakame
Add the tofu chunks and wakame and simmer for 5 minutes on low heat.
Stir miso paste & broth
Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.
Once the miso paste is dissolved, pour the broth back in the pot and stir.
Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso.