Zosui
45 min · 337 kcal · Snacks · Japanese
Japanese
Miso Soup
The everyday Japanese soup: a clear kombu and bonito dashi seasoned with miso, with silken tofu, wakame and spring onion. Made in minutes and never boiled once the miso goes in.
Method
- Put 4 g of kombu into a small saucepan with 350 ml of cold water and leave it to soak for 30 minutes; the kelp should soften and the water take on a pale straw colour. Wipe the kombu with a dry cloth first if it is dusty, but never rinse off the white bloom, which is flavour.
- Set the pan over a low heat and bring it up slowly, about 10 minutes. Watch for the first small bubbles clinging to the sides and lift the kombu out just before the water boils — boiled kombu turns the dashi slimy and bitter.
- Raise the heat until the water just reaches the boil, scatter in 5 g of katsuobushi and immediately take the pan off the heat. Leave it undisturbed for 2 minutes while the flakes sink, then strain through a fine sieve lined with kitchen paper. Do not press the flakes; let it drip. You should have a clear, faintly golden dashi.
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119kcal
8gprotein
18gcarbs
3gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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