Miso Soup

味噌汁

Ingredients

4 cups dashi 3 tbsp miso paste 100g tofu 2 tbsp wakame 2 green onions

Detail Steps and Procedure

1. **Dashi Preparation:** Bring 4 cups water to 85°C (185°F), add 10g bonito flakes, steep 3 minutes then strain. [CRITICAL: Never boil dashi – destroys umami] [PREP: Cut tofu into 1cm cubes, rehydrate wakame in water 5 minutes]

2. **Miso Incorporation:** Place dashi over medium heat (75°C/167°F). In separate bowl, mix 3 tbsp miso with ½ cup hot dashi until smooth. Add to pot. [CRITICAL: Never boil miso – kills probiotics and changes flavor]

3. **Adding Ingredients:** Add tofu and drained wakame, heat for 2 minutes at 70°C (158°F). [CRITICAL: Tofu breaks if stirred vigorously]

4. **Final Touch:** Turn off heat, add finely sliced green onions. [SERVE: Immediately in pre-warmed bowls. STORE: Consume same day. Never reboil – reheat gently to 60°C/140°F.]

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