Miso Soup

Ingredients

• 700 ml Water
• 10 g Kombu
• 12 g Katsuobushi
• 3 tbsp White Miso
• 200 g Silken Tofu
• 2 pcs Scallion

Method

1. Combine {water} and {kombu} in a small saucepan and let it stand, then set over medium-low heat until the liquid is steaming and just below a boil. Remove {kombu}, add {katsuobushi}, steep briefly off the heat until richly fragrant, then strain for a clear broth; do not boil or the stock can turn bitter.
2. Thinly slice {scallion} on a bias so it stays delicate and bright for the finish.
3. Return the strained dashi to the saucepan over low heat, add {silken_tofu}, and warm gently until the cubes are heated through and the broth is barely simmering. Keep the heat low so {silken_tofu} stays intact and the soup remains clear.
4. Turn the heat to very low, ladle a little hot broth into a bowl, and whisk in {white_miso} until smooth. Stir the mixture back into the soup and warm gently without boiling so the aroma stays sweet and rounded.
5. Ladle the soup into warm bowls and finish with {scallion} for a fresh, sharp lift against the mellow broth.