Sup Miso

Name: Sup Miso
Cuisine: japanese
Ingredients: 4 cups water; 1 piece kombu (5 × 5 cm); 1 cup katsuobushi (bonito flakes); 3 tbsp miso paste (red or white); 200 g silken tofu, cut into 1‑cm cubes; 2 tbsp dried wakame seaweed; 4‑5 dried shiitake mushrooms, stems removed; 2 green onions, thinly sliced; 1 tsp soy sauce (optional); 1 tsp mirin (optional)

Miso Soup

Ingredients

4 cups water
1 piece kombu (5 × 5 cm)
1 cup katsuobushi (bonito flakes)
3 tbsp miso paste (red or white)
200 g silken tofu, cut into 1‑cm cubes
2 tbsp dried wakame seaweed
4‑5 dried shiitake mushrooms, stems removed
2 green onions, thinly sliced
1 tsp soy sauce (optional)
1 tsp mirin (optional)

Instructions

1Combine water and kombu in a pot; heat over medium until just before boiling, then remove kombu.
2Add katsuobushi, bring to a gentle simmer for 2 minutes, then strain to obtain clear dashi stock.
3Rehydrate wakame in a small bowl of water for 5 minutes, then drain and set aside.
4Add sliced shiitake mushrooms to the dashi and simmer 5 minutes until tender.
5Stir in tofu cubes and rehydrated wakame; heat gently without boiling.
6Place miso paste in a ladle, dissolve it in a small amount of hot dashi, then return the mixture to the pot.
7Add soy sauce and mirin if using; adjust seasoning to taste.
8Serve hot, garnished with sliced green onions.

Source: llm-generated