Homemade Miso Soup with a Twist

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 cups

Water

2 sheets

Kombu

1 cup

Bonito Flakes

3 Tbsp

Red Miso Paste

1

Button Mushroom , sliced

1 stalk

Scallions , chopped

1/4 cup

Tofu , cubed

2 Tbsp

Japanese Rice

1/2 cup cooked rice per 1 serving

1

Egg

to taste

Japanese Chili Powder

to taste

Sesame Seeds

Cooking Instructions

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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 (1/4 cup) . Slice the Button Mushroom (1) and chop the Scallions (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 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!