A Japanese classic.
6 cups cold water
1 12 inch long piece of kombu
1 0.88 oz./25g package shaved dried bonito flakes
4-5 cups dashi (broth)
4 Tbsp. brown miso paste*
1/2 package Morinaga Silken Tofu – Nigari, Firm, or Lite Firm, cut into 1/2 inch cubes
2 scallions, white and green, thinly sliced on the diagonal daikon (Japanese radish), thinly sliced into 2 inch pieces to taste (optional)
* 4 Tbsp. white miso paste, or 2 Tbsp. EACH brown and white miso paste can be substituted
Combine the water and kombu in a saucepan. Bring to a simmer, uncovered, over medium heat, then remove the kombu and discard. Bring liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes.
In a saucepan, heat dashi and whisk in the miso paste. Bring to a simmer and add the tofu, scallions, and daikon (if desired). Remove from the heat and serve immediately.
PRODUCTS USED FOR THE RECIPE
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