Xanthan Gum Free Japanese Miso Soup with Tofu & Ginger
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Learn more →Ingredients
4 servings
For the dashi
- 1 piece (4 inches) kombu
- 4 cups cold water
- ½ cup loosely packed bonito flakes (katsuobushi)
For the soup
- 2 tbsp dried wakame seaweed
- 3 tbsp white (shiro) miso paste
- 1 tsp fresh ginger, finely grated
- 14 oz silken tofu, cut into ½-inch cubes
- 2 scallions (green tops only), thinly sliced
- 1 tsp toasted sesame oil
- 1 tsp low-sodium tamari
Instructions
- 1
Combine the kombu and cold water in a medium saucepan. Let it soak for 5 minutes, then set the pan over medium heat. Warm until the water just begins to steam and small bubbles form at the bottom of the pan, about 8–10 minutes — do not let it boil. Remove and discard the kombu.
- 2
Add the bonito flakes to the hot kombu water, stir once, and remove the pan from the heat. Let the flakes steep for 3 minutes, then pour the dashi through a fine-mesh strainer into a bowl or large measuring cup, pressing gently on the flakes. Discard the spent flakes and return the clear dashi to the saucepan.
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