Miso Soup

Short of making your own dashi for miso soup base, a shortcut is to use Hondashi powder which is widely available in most Asian markets. I usually like to use fresh silken tofu whenever available, but if not, the boxed shelf stable variety works equally well. The key to miso soup is not to boil it - a low simmer is best to preserve the miso flavor.

INGREDIENTS:

12 cups (3 quarts) water

1/2 package Hondashi (60g/2.11oz package)

1 packet (2.5g) dried bonito flakes

1/4 cup dried wakame seaweed

3 tbsp. miso paste

2 12-oz boxes silken tofu, cut into 1" cubes

3 scallions, sliced (whites and greens separated)

1. Add 1/2 package of Hondashi, 1 packet of dried bonito flakes and 1/4 cup dried wakame seaweed to 3 quarts of water in a medium pot. Bring to a boil, then reduce heat to a simmer. Let cook for 5-10 minutes.

2. Add the miso paste and stir to combine. Add the tofu cubes and white parts of the scallions. Bring up to a simmer and reduce heat to low. Do not boil, or miso will lose its flavor. Simmer on low for 5-10 minutes.

3. Ladle miso soup into bowls and top with green parts of scallion.

Dried bonito flakes

Keep the soup on a low simmer.