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Miso Soup

Writer: James LaffertyJames Lafferty
Mar 42 min read

Updated: 2 days ago

  • Difficulty: 7th grade / Requested by: me /

  • Time Donation: Total 1 hour and 25 min, 10 min prep, 1 hour 10 min process (30 min inactive time), 5 min cleanup

  • Yield: almost a 2 liter of soda amount


Choose Your Own Adventure...



Smoky. Complex. Umami.
Smoky. Complex. Umami.

ESSENTIAL GEAR:


  • 2L stainless steel pot

  • digital kitchen scale

  • tongs

  • stainless steel hand colander

  • sharp knife

  • wooden cutting board

  • digital thermometer



SUFFICIENT GEAR

  • 2L pot

  • measuring spoons and cups (all of them)

  • tongs

  • colander and extra bowl

  • a good knife

  • cutting board

  • analog thermometer



MISE EN PLACE



INGREDIENTS

  • 1500g filtered water (1.6 qts)

  • 1 piece (7g) kombu (4 in × 4 in)

  • 15g katsuobushi (1/2 cup)

  • 60g miso (4 Tbsp)

  • 25g green onions, sliced (1/3 cup)

  • 200g tofu, cubed (1/2 pack, about 1 cup)



PROCESS

  1. In a pot, soak the kombu in the filtered water for 30 minutes.

  2. Bring the water to 65-68C (150-155F).

  3. Remove the kombu from the water. Reserve for other uses if desired. Ask Google because I don't know any other use for it.

  4. Bring the water to a medium boil. Boil for 5 minutes.

  5. Add the katsuobushi to the hand colander, and place in the boiling water. Boil for 10 minutes.

  6. Remove the katsuobushi.

  7. You now have what is known as dashi. It can be used in other recipes, such as tsuyu sauce. Here's the recipe: 1 cup dashi, 1/4 cup soy sauce, 1/4 cup mirin. That is the traditional dipping sauce for soba noodles.

  8. Okay back to the miso soup.

  9. Add the green onions, and continue to boil for 3 minutes. Cut the heat.

  10. Add the miso to the hand colander, place it in the soup, and use a spoon to distribute the miso, leaving the soybean pieces in the colander. Remove the hand colander, and discard of the soybean pieces.

  11. Add the tofu.

  12. Taste for salinity. If the soup is too salty, add more filtered water, to taste. If it needs more salt, add more miso to taste.

  13. Share and Enjoy!






FEATURED INGREDIENTS (optional)


  • high quality kombu

  • high quality katsuobushi

  • local green onions

  • good silken tofu



STORYTIME

This is a slight variation of an Alton Brown recipe from his show Good Eats.



SHOUTOUT (optional)

A special thanks goes out to Alton Brown for being awesome!


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