MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miso Soup
Categories: Vegetables, Soups, Wine, Herbs
Yield: 4 servings

1 (5") square kombu (dried
- kelp)
1 tb Sake
1 tb Mirin
5 g Wakame (dried seaweed);
- crushed (1/4 cup)
2 c Loose packed katsuobushi
- (often labeled "bonito
- flakes")
14 oz Package silken tofu;
- drained
1/4 c Miso; white or red, more to
- taste
1 lg Scallion; thin sliced

Make dashi, the soup base, by soaking kombu in 4 cups of
cold water for 15 minutes in a medium pot. Add the sake
and mirin and bring to a simmer over high heat. As soon
as the water starts to boil, take the pot off the heat,
cover and let the kombu steep until the liquid smells
like the sea, about 15 minutes.

Meanwhile, in a small bowl, soak the wakame in about 3
inches of cold water until soft, about 15 minutes as
well. Drain and set aside.

When ready to serve, remove the kombu from the pot (see
Tip). Stir the katsuobushi into the kombu broth, cover
and let steep for 1 minute. Strain into a medium bowl,
pressing down on the katsuobushi to extract all of the
liquid; discard the spent flakes. This is your dashi.

Return the dashi to the pot and add the drained wakame.
Scoop the tofu into the pot using a spoon or your hand,
leaving it in large chunks. Bring the soup to a boil,
then remove from the heat.

Add the miso to a small bowl, then ladle over some of
the broth and stir to dissolve. Add the dissolved miso
to the pot and gently stir until incorporated. Add the
scallion, taste for seasoning (adding more miso if yourCOd
like) and serve immediately.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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