Japan's most popular soup get's little attention in America, yet this simple, delicious, versatile soup has so much to offer.
Sushi has a strong following in America, but Japan's most popular soup, Miso Soup, has gotten far less attention. And that's a shame because this simple, delicious and versatile soup has so much to offer.
Don't wash kombu---the white dusting of sea salt is part of the seasoning. Put kombu and water in a medium saucepan and set heat to medium-low. Heat for about 10 minutes, just to the boiling point. Remove from heat and remove kombu. Add bonito and steep for 1 minute. Strain through coffee filter or 3 layers of cheesecloth. Makes about 7-8 cups.
Heat dashi or stock in a large pot. Add carrot and bring to a boil, cook until the carrot is tender. Ladle a bit of hot stock into a small bowl and mix well with miso. Stir miso into soup, take off the heat and add tofu. Serve with scallions on each serving.
Instead of making dashi, use 8 cups boxed chicken or vegetable stock, preferably low-sodium (the miso is salty enough).
Calories: 196, Fat: 6 g, Cholesterol: 9 mg, Sodium: 1349 mg, Carbohydrate: 17 g, Dietary Fiber: 4 g, Protein: 19 g
