RECIPE BY: MAI HANAKI BRODERSEN

SOURCE: MAI HANAKI BRODERSEN

SERVES: 4 bowls

Mai Hanaki Brodersen's Japanese Miso Soup
Mai Hanaki Brodersen’s Japanese Miso Soup

Ingredients (Dashi Stock)

  • 4 cups water
  • 4 x 8 cm of konbu (sea weed), see photo
  • 20 g of katsuobushi (dried fish flakes)

Ingredients (Miso Soup)

  • 4 cups Dashi stock (above)
  • ½ pack of tofu (cut in pieces), see photo in attached file
  • ½ Tbsp of wakame (dried sea weed),  see photo in attached file
  • 1 Tbsp chopped spring onion
  • 4 Tbsp miso (paste), see photo in attached file
  • 8 pieces Fu (little Japanese toasts, see photo in attached file), optional

Instructions (Dashi Stock)

  • Wipe konbu with a cloth. Put water and konbu in a large saucepan. Soak for at least for 30 mins.
  • Put the saucepan over high heat and remove the konbu just before the water comes boil.
  • Add the katsuobushi, bring back to a boil, and then immediately turn off the heat.
  • Let it stand until all the flakes have sunk.
  • Pour the mixture through a strainer lined with paper towel. Discard what stays behind in the paper towel, you only want the liquid that drains through – this is the dashi stock.

Instructions (Miso Soup)

  • Heat the dashi stock. Before it comes to a boil, add the tofu and wakame.
  • Bring almost to a boil then turn off the heart.
  • Add miso gradually, stirring.   Add the spring onions and the fu toasts (optional).
  • Pour into bowls and serve hot.

Download PDF here: Japanese Miso Soup Mai Hanaki Brodersen

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