Miso Soup With Nobu
By: Anonymous
Published: Sunday, January 3, 2010 - 11:19pm

Ingredients




5 cups Dashi (see below)
 cup white miso
thinly-sliced firm tofu for garnish
thinly-sliced scallions for garnish
1 piece konbu - (6" square)
2 ounces bonito flakes - (to 3 oz)
2 quarts water

Preparation

1 For the Dashi: Wipe the konbu lightly with a dry cloth. Place in a large pot with 2 quarts cold water. Bring to boil over medium heat. Remove konbu. Return to a boil. Add the bonito flakes, and remove from heat. Let stand 2 to 3 minutes. Strain through cheesecloth to remove flakes. (Makes 2 quarts) 2 In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently pour miso through strainer. Cook till heated through. 3 Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately. 4 This recipe yields 5 cups. 5 Yield: 5 cups