This was easy and delicious. It tastes almost exactly like the miso soup I get in authentic Japanese restaurants (not the typical Japanese-American places), and as someone who is allergic to fish I appreciated the fact that it used kombu and did not depend on bonito flakes for flavor, which can sometime bother my stomach. I used enoki mushrooms but might try shiitake next time. I couldn't find shiso but thought the spinach worked well.
The essence of Japanese soup, dashi is a flavorful broth made from simmering kombu (kelp, a kind of seaweed) in water. Wipe it with a damp cloth before using, and cut into strips with kitchen shears to extract maximum flavor. Shiso is a member of the mint family. Look for both kombu and shiso at Asian specialty markets. If you can't find shiso, use spinach.
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- Calories: 63
- Calories from fat: 21%
- Fat: 1.5g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.8g
- Protein: 4.7g
- Carbohydrate: 7.7g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 370mg
- Calcium: 82mg
- 8 2/3 cups water
- 1 3/4 ounces kombu (kelp), cut into (4-inch) pieces
- Remaining ingredients:
- 2 tablespoons miso (soybean paste)
- 1/2 cup straw mushrooms, rinsed and halved
- 4 ounces silken firm tofu, drained and cut into 1/2-inch cubes
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 1/4 cup thinly sliced green onions
- 3 ounces thinly sliced shiso
- To prepare dashi, combine 8 2/3 cups water and kombu in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer until reduced to about 4 cups (about 1 hour). Strain dashi through a sieve over a bowl; discard the solids.
- Place 1/4 cup dashi in a small bowl; stir in miso. Return dashi to pan; bring to a simmer. Add mushrooms, tofu, and ginger to pan. Simmer 10 minutes; discard ginger. Stir in green onions and shiso.
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