Homemade Miso Soup with a Twist
Here, I show you how to make an authentic Dashi for a bang-on miso soup; AND add a yummy twist to this simple classic.
Ingredients
Cooking Instructions
step 1
To make the dashi, add Water (4 cups) to a saucepan, and soak Kombu (2 sheets) for 30 minutes. Put saucepan on stove, and bring to a low simmer on medium heat. Once bubbles appear, remove kombu, and bring to a boil.
step 2
Meanwhile, cube the Tofu (4 Tbsp). Slice the Button Mushroom (1) and chop the Scallion (1 stalk) on a diagonal.
step 3
Once broth boils, turn heat down, and add Bonito Flakes (1 cup). Simmer on low for 10 minutes. Strain broth through a seive into another saucepan. Add button mushroom and tofu to the broth, and bring mixture to a boil once again.
step 4
Pour 1/2 cup of the dashi into a measuring cup, and add the Red Miso Paste (3 Tbsp). Whisk until dissolved, then add back into the dashi. Garnish with some green onion.
step 5
Fry an Eggland's Best Classic Egg (1) sunny side up. Then, serve atop some cooked Japanese Rice (2 Tbsp) and miso in a bowl. Garnish with green onion, Japanese Chili Powder (to taste) and Sesame Seeds (to taste). Enjoy!
