味噌汁 - Miso Shiru - Miso Soup with Tofu and Seaweed Recipe

Miso soup (味噌汁 miso shiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.

Yield:

Serves 4-6

Ingredients

1. 3 oz (90 g) konbu or wakame, wiped with a damp cloth
2. 3-by-3-by-5-inch block soft tofu
3. 6 cups (48 fl oz/1.5 liter) bonito stock or low-sodium chicken broth
4. 6 tablespoons (3 oz/90 g) white miso paste
5. 1 tablespoon mirin or Chinese rice wine
6. 1 teaspoon rice vinegar
7. ½ teaspoon Asian sesame oil
8. 2 oz (60 g) enoki mushrooms, stems trimmed
9. 3 green scallions, trimmed and thinly sliced on the diagonal
10. ¼ teaspoon ground white pepper
11. teaspoon salt

Directions

1. If using the konbu, soak in just enough hot water to cover until soft, about 20 minutes. If using wakame, soak in hot water to cover until soft, about 10 minutes. Drain and cut into strips 4 inches long by 1/8 inch wide (3mm). Set aside.
2. Bring a small saucepan three-fourths full of water to a gentle boil over medium heat. Add the tofu block, reduce the heat to low, and simmer for 5 minutes to firm up the tofu. Carefully drain the tofu, place on a salad plate, and top with a second plate. The sandwiched plates act as a weight to force out excess water from the tofu. Set aside for 30 minutes.
3. Just before preparing the soup, pour off any water and carefully cut the tofu into ½-inch (12-mm) cubes. In a large saucepan over low heat, bring the stock to a bare simmer.
4. Whisk in the miso paste, mirin, vinegar and sesame oil. Simmer for 5 minutes. Stir in the konbu or wakame and the mushrooms, and then gently add the tofu cubes and green scallions. Season the soup with the white pepper and salt. Do not allow the soup to boil, or the tofu will break apart.
5. Ladle the soup into warmed bowls and serve at once.

Notes

Wakame is a variety of seaweed with green curly leaves. The dried leaves, sold in small packages, are reconstituted briefly before use in a recipe.