Easy One-Pot Miso Soup
- 1 1/2 quarts water
- 1/2 ounce kombu (approximate 4- by 6-inch piece, see note above)
- 1/2 ounce grated bonito flakes (about 3 cups, see note above)
- 6 tablespoons white or red miso paste, or a mix
- 8 ounces firm silken tofu, cut into 1/2-inch cubes (optional)
- 1/2 ounce dried wakame seaweed (1/4 cup, optional)
- 4 ounces fresh mushrooms, sliced if necessary (such as honshimeji, namako, or shiitake, optional)
- A handful of small live cockles (optional)
- 4 whole scallions, thinly sliced (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 2 ounce dried wakame seaweed (1/4 cup, dried (1)
- Kombu (1/2 ounce)
- Mushrooms, fresh (4 ounces)
- Scallions, whole (4)
- Seafood
- Live cockles, small (1 handful)
- Condiments
White or red miso paste (6 tablespoons)
- Pasta & Grains
- 2 ounce grated bonito flakes (about 3 cups (1)
- Drinks
- Water (1 1/2 quarts)
- Refrigerated
- Silken tofu, firm (8 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Published June 1, 2012 (8 months ago).
40 people saved this recipe.
