Misoshiru (味噌汁) — Classic Japanese Miso Soup with Tofu and Wakame

• 1 lwater
• 10 gkombu (wiped gently with a dry cloth, not washed)
• 20 gkatsuobushi (dried bonito flakes)
• 2.8 ozgluten-free rice miso (white, red, or mixed miso may be used)
• 10.5 ozsilken tofu (cut into 1.5 cm cubes)
• 5 gdried wakame
• 2scallions (thinly sliced)

Instructions

1. 1

   Place the water and kombu in a medium saucepan and let it stand for 20 minutes if time allows, which gives the dashi a rounder flavor. Set the pan over medium-low heat and warm it slowly until small bubbles appear around the kombu, but do not let it boil.

2. 2

   Remove the kombu just before the liquid reaches a simmer, because boiling kombu can make the stock slippery and bitter. Increase the heat briefly, bring the liquid just to a boil, then turn off the heat and immediately add the katsuobushi.

3. 3

   Let the bonito flakes steep for 2 minutes without stirring aggressively, so the stock stays clean and delicate. Strain the dashi through a fine-mesh sieve into a clean saucepan, pressing only very lightly because heavy pressing can cloud the broth.

4. 4

   Return the strained dashi to low heat and add the dried wakame, allowing it to rehydrate directly in the hot broth for 2 minutes. Add the cubed tofu gently and warm it for 2 minutes, keeping the soup below a boil so the tofu remains smooth.

5. 5

   Place the miso in a small ladle or bowl and loosen it with 120 ml of hot dashi taken from the pot. Stir until smooth, then pass the loosened miso back into the soup so there are no salty clumps.

6. 6

   Keep the soup over very low heat for 1 minute after adding the miso, but do not boil it because boiling dulls the aroma and can make the miso taste harsh. Taste the soup and serve it immediately in warm bowls, garnished with the sliced scallions.