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
