Jazzy Miso Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 pieces dried kelp, kombo (2-3 inch piece)
• 6 cups cold water
• 1 cup packaged dried tuna bonito flakes (katso bushi)
• 1/2 cup dried wakame seaweed (a type of seaweed)
• 1/4 cup shiro miso (/yellow fermented soy bean paste)
• 6 cups dashi
• 1/2 lb soft tofu, drained and cut into 1/2 cubes
• 1/4 cup thinly sliced green onion (scallions)
• 1/2 cup chopped baby bok choy (optional)
• 1/4 cup bean sprouts (optional)
• 1/4 cup julienned carrot (optional)
• 12 -18 individual snow peas (optional)
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons low sodium soy sauce

Recipe

• 1 prepare dashi as follows.
• 2 wipe any sand or salt from the kombo with a damp cloth.
• 3 bring kombo and water to a boil in a large pot over high heat.
• 4 remove kombo with tongs and discard.
• 5 remove pot from heat and sprinkle katso bushi flakes over liquid in pot and let stand for 3 minutes.
• 6 pour"broth" through a cheesecloth-lined sieve into another large pot, discard the katso bushi (tuna flakes).
• 7 dashi is now made.
• 8 prepare miso soup as follows.
• 9 reconstitute wakame by covering in warm water for about 15 minutes, drain and cut into strips.
• 10 stir together the miso paste and about 1/2 cup of dashi in a bowl until smooth, set aside.
• 11 re-heat remaining dashi over high heat, add baby bok choy, bean sprouts, carrots, snow peas, crushed red pepper, and soy sauce.
• 12 cook until veges are soft but still crisp.
• 13 add wakame strips and tofu and simmer for one minute.
• 14 remove from heat and immediately stir in miso/dashi mixture and green onions.
• 15 stir and serve immediately.
• 16 i realize i don't have the ingredients in the order that they are used, sorry about that, but i think you will quickly get the hang of it.
• 17 do give this a try, you will see that although it looks complicated, it is very simple.