From christieathome.com

10-Min. Easy Miso Soup

2 servings · 4 min prep · 6 min cook

Ingredients

Ingredients

• 2 1/4 cups water, cold
• 4 pieces kombu, pre-cut
• 1/3 cup bonito flakes
• 2 tbsp yellow miso paste, reduced-sodium
• 0.10 oz wakame, dried
• 2.85 oz soft tofu
• 1/2 green onion, finely chopped for garnish

Steps

1. Carefully remove the 2 ⅞ oz soft tofu from its packaging and drain any excess liquid. Cut 2 ⅞ oz into 1.5 cm (1/2-inch) cubes and set aside.
2. Add 2 ¼ cups cold water and 4 pieces kombu to a small pot. Heat over medium heat until the water is just below a simmer. Remove the kombu just before the broth begins to simmer.

   2-3 min

3. Add ⅓ cup bonito flakes and bring the broth back to a gentle simmer. Immediately turn off the heat, cover, and let steep for 2 minutes.

   2 min

4. Pour the broth through a fine-mesh sieve lined with a paper towel into a bowl or measuring cup. Do not press the ⅓ cup bonito flakes, as this can make the dashi cloudy. Return the strained dashi to the pot.
5. Keep the heat off. Place 2 tbsp miso in a ladle or small bowl and mix with a little warm dashi until smooth. Stir the dissolved miso back into the pot until fully combined.
6. Turn the heat to low and add ⅛ oz dried wakame. Let it rehydrate for 1-2 minutes, then gently add the 2 ⅞ oz tofu. Warm until heated through without letting the soup boil. Garnish with ½ sliced green onion and serve immediately.

   1-2 min

Nutrition

Per serving

kcal

302

protein

37 g

carbs

31 g

fat

1 g

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