SUPERFOOD MISO SOUP
Today I made my favorite miso soup. When I was young, my mother made this kind of miso soup almost every day. Spring onions and spring potatoes are really good. Soft and gentle.
Ingredients
- 12 cups of water (2.8 L)
- 12 ounces of soft tofu (340g)
- 2 cups baby spinach
- 6 dried shiitake mushrooms
- 5 tablespoons of white miso paste
- 2 6-inch square pieces of kombu
- 1 cup of bonito flakes (Katsuobushi)
- 2 green onions (chopped)
Instructions
First, rinse the kombu and dried shiitake mushrooms under cold running water, then add them to a medium pot. Add 12 cups of water and let soak for 1 hour.
Then, after soaking, place the pan on medium heat and let the broth simmer. Fish the kombu, increase the heat to high and bring to a boil. Once boiled, lower the heat to low and add the bonito flakes.
Simmer for 20 minutes, stirring occasionally.
Filter the resulting dashi broth into a medium saucepan to make your soup (reserving the shiitake mushrooms) and place it over medium-low heat. Cut the tofu into ½ inch cubes and set aside. Whisk the miso into the broth until completely incorporated.
Add the tofu, spinach and green onions. Slice a few of your shiitake and add them to the pot as well. Simmer for a few more minutes and serve. Happy Cooking Time.
