MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Miso Soup
 Categories: Vegetables, Soups, Wine, Herbs
      Yield: 4 Servings
 
      1    Kombu (dried kelp) (5x5")
      1 tb Sake
      1 tb Mirin
      5 g  Wakame (dried seaweed)
           - (1/4 c); crushed
      2 c  Katsuobushi; loose packed,
           - often labeled "bonito
           - flakes"
     14 oz Package silken tofu;
           - drained
    1/4 c  Miso; white or red,
           - more to taste
      1 lg Scallion; thin sliced
 
  Make dashi, the soup base, by soaking kombu in 4 cups of cold water
  for 15 minutes in a medium pot. Add the sake and mirin and bring to
  a simmer over high heat. As soon as the water starts to boil, take
  the pot off the heat, cover and let the kombu steep until the
  liquid smells like the sea, about 15 minutes.
  
  Meanwhile, in a small bowl, soak the wakame in about 3" of cold
  water until soft, about 15 minutes as well. Drain and set aside.
  
  When ready to serve, remove the kombu from the pot (see Tip). Stir
  the katsuobushi into the kombu broth, cover and let steep for
  1 minute. Strain into a medium bowl, pressing down on the
  katsuobushi to extract all of the liquid; discard the spent flakes.
  This is your dashi.
  
  Return the dashi to the pot and add the drained wakame. Scoop the
  tofu into the pot using a spoon or your hand, leaving it in large
  chunks. Bring the soup to a boil, then remove from the heat.
  
  Add the miso to a small bowl, then ladle over some of the broth and
  stir to dissolve. Add the dissolved miso to the pot and gently stir
  until incorporated. Add the scallion, taste for seasoning (adding
  more miso if you'd like) and serve immediately.
  
  Recipe by Eric Kim
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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