JAPANESE SUPERFOOD MISO SOUP #vegetarian #lunch

This Superfood miso soup utilizes a hand crafted dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito pieces. Include delicate tofu, loads of solid spinach, scallions, and miso brings about an a lot heartier miso soup than your preferred Japanese café or sushi place.

At the point when I went to make this Superfood Miso Soup, I found that the universally adored ally to their avocado salmon rolls and bento boxes is really a magnificently mind boggling little soup of layered fish flavors. Which is the reason I've concluded that custom made miso soup is the best approach (stunner, I know).

This formula is a "superfood" variant of your fundamental miso soup, utilizing a natively constructed dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito pieces. I additionally include delicate tofu, bunches of solid spinach, and scallions, notwithstanding the miso. What results is an a lot heartier miso soup than you may be utilized to from your go-to sushi place, one that you could even have as a quick bite without anyone else. Since making this, I keep a tub of miso glue in the cooler – it keeps going forever and is consistently there holding up when you need to prepare a group of miso soup.

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Ingredients

• 2 6-inch square pieces of kombu
• 6 dried shiitake mushrooms
• 12 cups water (2.8 L)
• 1 cup bonito flakes (Katsuobushi)
• 12 ounces soft tofu (340g)
• 5 tablespoons white miso paste
• 2 cups baby spinach
• 2 scallions (chopped)

Instructions

1. Rinse the kombu and dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add 12 cups water, and allow to soak for 1 hour.
2. After soaking, place the pot over medium heat, and allow the stock to come up to just a simmer. Fish out the kombu, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and add the bonito flakes. Simmer for 20 minutes, stirring occasionally.
3. Strain the resulting dashi stock into a medium saucepan to make your soup (reserving the shiitake mushrooms), and place it over medium low heat. Cut the tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
4. Add the tofu, spinach, and scallions. Slice a couple of your shiitake and add those to the pot as well. Simmer for another couple minutes and serve.

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