Shellfish Free Classic Miso Soup

Total time25 min

Prep time10 min

Cook time10 min

5.0

(24)

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Ingredients

4 servings

For the dashi

¼ oz (about ¼ cup loosely packed) dried kombu
4 cups cold water
½ oz (about ½ cup loosely packed) katsuobushi (bonito flakes)

For the soup

3 tbsp white miso paste (shiro miso)
7 oz silken tofu, cut into ½-inch cubes
2 tbsp dried wakame seaweed

For serving

2 scallions, thinly sliced

Instructions

1
Combine the kombu and cold water in a medium saucepan. Let the kombu soak for 5 minutes — it will soften slightly and the water will take on a faint green tint.
2
Place the saucepan over medium heat and warm until the water just begins to steam and small bubbles form at the bottom, about 8–10 minutes. Remove the kombu just before the water reaches a full boil — do not let it boil, as this makes the dashi bitter.

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