Miso Soup Recipe

(with First Dashi: Kombu + Katsuobushi)

  Note: The recipe in Japanese is below. / 日本語のレシピは下にあります。

​

Makes：2–3 servings
Time: 15–25 minutes (depending on your ingredients)

 

☆ Ingredients (2–3 servings) ☆
First Dashi (Kombu + Katsuobushi)

Water: 800 ml
Kombu (dried kelp): 10g (about one 5–10 cm piece)
Katsuobushi (bonito flakes, freshly shaved if possible): 20g

Miso paste: 2–3 Tbsp (adjust to taste)
Toppings / Ingredients (as you like)

Ingredients used in Ella-chan's book (example):

Daikon radish: as needed
Carrot: as needed
Green onion (negi/scallion): as needed

 

☆ Directions ☆

1) Make kombu dashi

Put water and kombu in a pot.

(If possible, let it sit for 10–30 minutes first.)
Heat on low to medium heat.
When small bubbles start forming around the edge of the pot

(before it boils), remove the kombu.
Tip: If kombu is boiled, it can become slimy and develop a stronger, sometimes bitter flavor.

 

2) Add katsuobushi to make“first dashi”

Take the pot off the heat after removing the kombu.
Add the katsuobushi and let it sit for 1–2 minutes.
Strain through a sieve or paper towel.
Now your first dashi is ready.

 

3) Simmer the ingredients (example: daikon & carrot)

Return the dashi to the pot and add daikon and carrot.
Simmer over medium heat until tender.
Add green onion at the end (it keeps the aroma fresh).

 

4) Dissolve the miso (Do not boil)

Lower the heat (or turn it off briefly).
Dissolve the miso in a ladle, then stir it into the soup.
Taste and add more miso little by little if needed.
Warm it gently—but do not let it boil after adding miso.