Tuesday, January 11, 2011
I was pleasantly surprised when I whipped it up in 15 minutes. With ingredients that weren't that hard to find. Now being in Metro-Vancouver, which is extremely Asian influenced, it was a trip down the road to my favourite Asian grocery store, T & T supermarket, to find all of my supplies.
[adapted from thekitchn]
2 quarts cold water
1 3-inch square kombu (dried sea kelp)
3/4 cup bonito flakes
2 quarts dashi
1/2 cup miso paste *
1 12oz block extra firm tofu, cut into 1/4 inch cubes
1 bunch green scallions, finely chopped
Pour 2 quarts of cold water in a medium saucepan, add kombu to water and turn heat to high and bring mixture to a boil. Once water has started to boil, turn off heat and remove the kombu. Add the bonito flakes and let steep for 5 minutes.
Drain broth through a fine mesh strainer or a colander fitted with a cheesecloth into a large bowl. Pour broth back into pot.
Bring the dashi back up to a boil. Ready the miso paste in a medium bowl. Once the broth has come back to a boil, pour 1 cup of the dashi over the miso paste and whisk until completely dissolved. Pour miso into broth and turn heat down to low. Whisk until miso is completely Incorporated. Make sure the soup never comes back up to a boil after this point.
If you are serving all of the soup now, add the tofu and onions and just heat thoroughly, then serve immediately with chili sauce and soy sauce.
* miso paste may also be labelled as soybean paste, but it will specify that it is "miso" soybean paste.