Name: Miso soup
Yield: 4
Cuisine: Japan
Ingredients: 4 cups water; 1 piece kombu (about 4 inches); 1/2 cup bonito flakes; 3 tablespoons miso paste; 1/2 block soft tofu, cubed; 1 tablespoon dried wakame; 2 scallions, sliced

Where it comes from

Miso has been part of Japanese home cooking for many centuries, and the soup became an everyday accompaniment to rice. Every region and family has its favorite miso and add-ins.

Explore the cuisine of Japan.

Recipe

Make Miso soup at home

Serves 4Time 20 minutes

Ingredients

4 cups water
1 piece kombu (about 4 inches)
1/2 cup bonito flakes
3 tablespoons miso paste
1/2 block soft tofu, cubed
1 tablespoon dried wakame
2 scallions, sliced

How it's made

Soak the kombu in the water for 10 minutes, then heat gently until small bubbles appear. Remove the kombu.
Add the bonito flakes, simmer for 1 minute, then strain.
Soak the wakame in warm water for 5 minutes and drain.
Return the dashi to low heat and add the tofu and wakame.
Place the miso in a ladle, dip into the broth and whisk until dissolved, then stir it in.
Do not let the soup boil. Scatter scallions on top and serve.