Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, japanese miso soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Japanese Miso Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Japanese Miso Soup is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook japanese miso soup using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Miso Soup:

1. Make ready 50 cm (20inches) kombu
2. Prepare 5 grams (0.17 Ounce) dried wakame
3. Make ready 100 grams (3 Ounces) tofu
4. Make ready 1 cup (250ml) katsuobushi (bonito flakes)
5. Make ready 4 tbsp miso chives

Instructions to make Japanese Miso Soup:

1. (Prepare the Kombu) Soak the kombu in cold water in a saucepan for half an hour.
2. (Rehydrate the Wakame) Place the dried wakame into cold water in a mixing bowl and leave to soak for 10 minutes.
3. (Prepare the Tofu) Place the tofu onto a chopping board and dice it up.
4. (Return to the Kombu) Once the kombu has been soaking in water for half an hour the kombu will have begun swelling up, and now it is time to bring the water to the boil. However, as soon as the water begins boiling, take the kombu out leave it to rest aside. Do not leave the kombu in the boiling water because it will lose its texture and flavor. Once the kombu has been taken out of the hot water, bring the temperature down so the water is no longer simmering but resting within a warm temperature.
5. (Make the Dashi) Place the katsuobushi into this warm and heavily flavored water, and allow to simmer for 2 minutes. Now strain this into a sieve over another saucepan to create dashi stock. Bring this stock to a boil.
6. (Return to the Wakame) Using a sieve, strain the now constituted wakame into a mixing bowl, discarding the water it was soaking in, and put the wakame into the main mixture.
7. (Assemble the Soup and Serve) Add the diced tofu. Place the miso into a small sieve and place this into the saucepan of dashi stock, and then gently mix the miso around inside this sieve with a utensil to make the miso dissolve into the stock. Serve the soup, before it comes to a boil, into serving bowls, and sprinkle chives on top for a finishing garnish.
8. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food japanese miso soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!