Miso Soup

Ingredients

• Black Bean Paste 0 oz
• Miso Paste 0 oz
• Shimeji mushrooms 5 oz
• Dashi powder 0 oz
• Tofu 5 oz
• Wakame Seaweed 1½ spoons
• Kombu Seaweed 0 oz
• Honey 0 oz
• Mirin 0 fl oz
• Scallions to taste
• Sesame bun to taste
• Bonito tuna fillet 0 oz

Step-by-Step Guide

Step 1

Rinse the kombu under cold running water to remove the salt.

Step 2

Pour one liter of water over the kombu.

Step 3

Add hondashi, place on the stove, bring to a boil, and cook for 5–10 minutes.

Step 4

While the broth is simmering, soak the wakame in cold water. After 5 minutes, squeeze out the excess water.

Step 5

Whisk together two types of miso paste, honey, and mirin.

Step 6

Remove the broth from the heat, add the shavings, and let it steep.

Step 7

Trim the stems of the shiitake mushrooms and slice the caps into thin pieces.

Step 8

Cut the tofu into cubes about 1 cm on each side.

Step 9

Strain the broth through a sieve.

Step 10

Strain the miso paste into the broth through a sieve to avoid lumps. Bring to a boil.

Step 11

Add a portion of wakame to the broth.

Step 12

Place the tofu, shiitake mushrooms, wakame, and sliced onions into individual serving plates.

Step 13

Pour the boiling broth into bowls, sprinkle with sesame seeds, and serve immediately.