Aka Red Miso Soup
A deeper, bolder miso. Light enough to serve alongside sushi.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
- Level
- Easy
Photo: Rafael Nicida / Pexels
This gentle broth takes minutes once you have dashi on hand. Pressing tofu between towels under a light weight for 15 minutes helps it brown and absorb sauce. Double the recipe for a crowd; the method scales easily.
Method
Soak the kombu in the water for 30 minutes, then heat slowly and remove it just before the water boils.
Add the bonito flakes, simmer 1 minute, turn off the heat and let them sink, then strain through a fine sieve.
Add the tofu to the hot dashi and simmer for 2 to 3 minutes.
Turn off the heat. Put the red miso in a ladle, lower it into the soup and whisk with chopsticks until dissolved.
Ladle into bowls and top with scallions.
Chef's note
Add delicate greens and tofu at the very end.
From the Soups and Broths counter
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