Homemade Miso Soup

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Ingredients

• 20 g (4" x 5") kombu
• 3 cups katsuobushi
• 2 cups (480 ml) dashi
• 6 manila clams
• 2~3 Tbsp miso
• Sliced daikon
• Cabbage
• Shimeji mushrooms
• Tofu
• Wakame
• Green onions
• Blanched spinach

Instructions

1. Clean 20 g (4" x 5") kombu with a damp towel and soak it in 4 cups of water for 30 minutes or overnight.
2. Pour kombu dashi into a saucepan and slowly bring to boil on medium-low heat. Right before boiling, discard the kombu.
3. Add 3 cups katsuobushi and let it simmer for 30-60 seconds. Turn off the heat and let steep for 10 minutes. Strain over a fine-mesh sieve and the stock is ready to use.
4. For clam miso soup, bring 2 cups (480 ml) dashi in a soup pot to a boil. Add 6 manila clams. Once the shells are open, turn off the heat. Put 2~3 Tbsp miso inside a ladle and slowly add dashi into the ladle to dissolve miso completely.
5. For daikon miso soup, in a soup pot, add dashi and sliced daikon. Add hard ingredients before boiling dashi. Add soft ingredients after hard ingredients are cooked. Turn off the heat and add 2~3 Tbsp miso. Dissolve the miso completely and serve.
6. For cabbage miso soup, add cabbage to dashi after boiling. Add shimeji mushrooms. Turn off the heat and add 2~3 Tbsp miso.
7. For tofu miso soup, add miso to hot dashi. Add tofu to miso soup. Serve the miso soup in the soup bowl. Add wakame and green onions as topping.
8. Add blanched spinach to daikon miso soup.
9. Enjoy your homemade miso soup!

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