Miso Soup

Ingredients · for 4 (scales to your household)

• 1 large piece Kombu (about 4 inch) not counted
• 1 1/2 cups Bonito flakes $4.88
• 1/3 cup White miso $1.20
• 3 tbsp Sliced scallions $0.42
• 2 tbsp Dried wakame $0.61
• 4 oz Silken tofu, cut into cubes $0.95

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. In a large pot over medium heat, bring kombu and 6 cups water to a simmer. Remove kombu as soon as the water starts to simmer or an instant-read thermometer registers 150º. Bring stock to a boil and add bonito flakes. Reduce heat to medium-low and bring to a simmer. Cook until stock is infused, 10 to 15 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to release stock.
2. Return dashi to same pot and bring to a simmer over medium heat. Whisk in miso until dissolved, then stir in scallions and wakame.
3. Divide tofu among bowls. Pour soup over.