Yasai To Tofu no Misoshiru || Gracefult Kitchen

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Yasai To Tofu no Misoshiru

Soups

Miso soup can be enjoyed any time of the day, but it is traditionally a Japanese breakfast soup. Many restaurants serve it with just a few morsels of seaweed and tofu, but at home, miso soup can be hearty, packed with just about any vegetable. You can skip the process of making the dashi and use low-sodium broth instead.

Ingredients

5 ½ cups water
1 4-inch square kombu
3 cups (20 grams) bonito flakes
2 tablespoons light sesame oil
½ medium onion, halved and sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
6 ounces sweet potato, preferably satsuma, diced (1/4-inch)
4 ounces daikon, peeled, quartered and sliced 1/4 inch thick
3 ounces shiitake mushrooms, stems removed, sliced 1/4 inch thick
4 tablespoons red and/or white miso
8 ounces soft or medium-firm tofu, cut into 1/4-inch cubes
2 scallions, sliced
½ teaspoon grated lemon zest
Shichimi togarashi for garnish

Description

To prepare dashi: Heat water and kombu in a large pot over medium heat until bubbles begin to form around the kombu, 5 to 10 minutes. Remove the kombu, continue cooking until the water comes to a boil, then remove from heat. Add bonito flakes and let stand for 2 minutes. Strain the dashi through a fine-mesh sieve into a large glass measuring cup or heatproof bowl. (Do not press the bonito flakes while straining as it will cloud the dashi.) You should have 5 cups.
To prepare miso soup: Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add carrots, sweet potato, daikon and shiitakes. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add 4 3/4 cups of the dashi and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the vegetables are soft, about 6 minutes.
Pour the remaining 1/4 cup dashi into a small bowl and whisk in miso. Add the miso mixture and tofu to the soup and stir. Serve the miso soup topped with scallions and lemon zest and garnished with shichimi, if desired.