Miso soup is the perfect soup when you are feeling under the weather or need a boost. It is a mixture of miso paste and dashi, the essential soup base made from a simple infusion of seaweed and tuna. Dashi is also used in many other Japanese dishes and is an essential ingredient. Forget that powdered dashi and make up a batch yourself.
Chef David Bazirgan’s Fifth Floor Miso Soup
4 each 4″ strips of konbu
5 quarts of water
1 oz bonito flakes
Soak the konbu in cold water for 30 minutes. Bring to a simmer and cook for 10 minutes. Remove konbu and reduce the infusion for 5 minutes over high heat. Add bonito, and simmer over low, barely moving water for 10 minutes, stirring occasionally. Strain and use for miso soup or a multitude of other recipes.
2 quarts Dashi
12 oz cubed tofu (soft or medium tofu)
6 T red miso
2 T yellow miso
Garnishes: wakame or hijinke seaweeds, green onion slivers, cooked mushrooms, cooked spinach, cubed cooked potato, etc.
Bring dashi to a simmer, remove one cup and whisk in miso pastes. Transfer this mixture into the rest of the dashi and simmer. Add the tofu and mushrooms and other garnishes as desired.