This smooth miso soup is richly flavored thanks to red miso powder. More unexpected and savory than the more prevalent white miso soup, red miso broth is meant to be savored.
Ingredients
- 1890g (8 cups) Water
- 56g (½ Cup) Kombu
- 14g (1 Cup) Bonito
- 14g (small bunch) Cilantro
- 14g (1 Tbsp) Vegetable Oil
- 1 Thai Chili
- 1 Star Anise
- 27g (3 Tbsp) Red Miso Powder
- 48g (3 Tbsp) Soy Sauce
- 1 Pinch MSG (optional)
- 336g (1 Cup + ⅓ Cup) Silken Tofu
Equipment
- Medium Heavy Bottom Pot
- 250 Micron Superbag
Timing
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield
4 Portions
-
Create Dashi Broth
In a medium heavy bottom pan, add the water, kombu and bonito and bring to a simmer.
Shut off heat and let it steep for 10 minutes.
-
Prepare Greens
Separate the greens of the scallions to the whites. Cut the greens and whites at a thin bias.
Pick off the cilantro leaves and save for garnish. Save the stems.
-
Prepare Aromatics
In a medium heavy bottom pan, add the vegetable oil on medium heat.
Add the ginger, chili, star anise, scallion whites and cilantro stalks.
Cook for 5 minutes or until soft.
-
Combine Aromatics and Broth
Add the strained dashi broth and bring to a boil.
Reduce to a simmer and cook for 10 minutes.
Strain.
-
Cook Miso Soup
Return the pan to the stove, add the scallion greens, red miso powder and soy sauce and cook for 2 minutes.
Add the broth and bring to a boil.
Season with soy sauce and MSG.
Cut the silken tofu into ½ cubes and place in the bowl. Pour the broth over the tofu and enjoy.
Summary
Recipe Name
Easy Red Miso Broth
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (3)
November 26, 2021 3:08 pm
I’m a little confused about step 5. After returning the pan to the stove, I cook scallion greens, soy sauce, and red miso powder in an empty pan over low heat for 2 minutes prior to adding any liquid? The pictured soup does not look like the scallion greens have cooked for almost any time at all, and certainly not cooked in soy sauce and miso powder which would stain them quite dark and wilt them a lot.
Is the order slightly wrong – should I instead return the pan to the stove, add the strained broth and bring to. the boil, add miso powder, soy, and greens and simmer for 2 minutes then season, tofu, serve?
Also, the cilantro leaves are saved for garnish but not used as a garnish in the written recipe or pictures. I reckon I will use them and also add either some wakame or aonori.
November 26, 2021 3:54 pm
The recipe is correct. For the picture we garnished the dish with un-cooked scallions. You can garnish with additional scallions if you’d like but is not necessary.
November 26, 2021 4:55 pm
Thank you for your reply.
Are the cooked scallion greens at the base of the bowls, then? Once I have ordered my bags I will aim to try the recipe as written and report back.