📝 About This Recipe
This soul-warming Japanese classic elevates the humble miso soup by incorporating 'Aburaage'—delicate, thin sheets of deep-fried tofu that soak up the savory broth like a sponge. The foundation is a crystalline dashi made from scratch, providing a complex smokiness that balances the fermented richness of the miso paste. It is a masterclass in texture and 'umami,' offering a comforting embrace in every spoonful that honors centuries of Japanese culinary tradition.
🥗 Ingredients
The Dashi (Base Broth)
- 5 cups Water (filtered water is preferred for clarity)
- 1 piece Kombu (dried kelp, about 4x4 inches; do not wash off the white powder)
- 2 cups Katsuobushi (tightly packed dried bonito flakes)
Soup Components
- 2 pieces Aburaage (Japanese deep-fried tofu pouches)
- 3-4 tablespoons Awase Miso (a blend of red and white miso paste)
- 1/2 block Silken Tofu (cut into 1/2 inch cubes for extra texture)
- 1 tablespoon Wakame (dried seaweed)
- 3-4 pieces Shiitake Mushrooms (fresh, thinly sliced)
Garnish and Finishing
- 2 stalks Scallions (finely sliced on the bias)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Begin by preparing the dashi base. Place the filtered water and the kombu in a medium saucepan. Let it soak for at least 30 minutes to extract the deep ocean flavors.
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2
Place the saucepan over medium heat. Just as the water begins to simmer and small bubbles form around the edges (do not let it boil), remove the kombu with tongs and discard.
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3
Increase the heat slightly to bring the water to a full boil, then add the katsuobushi (bonito flakes). Let it boil for only 30 seconds, then turn off the heat.
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4
Allow the bonito flakes to sink to the bottom of the pot, which takes about 3-5 minutes. This ensures a clear, sediment-free broth.
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5
Strain the dashi through a fine-mesh sieve lined with a paper towel into a clean pot. Gently squeeze the flakes to get every drop of flavor, then discard the solids.
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6
Prepare the fried tofu (aburaage) by placing it in a colander and pouring boiling water over it. This removes excess surface oil and allows the broth to penetrate better.
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7
Pat the aburaage dry with a paper towel and slice it into thin strips, about 1/4 inch wide.
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8
Bring the strained dashi back to a gentle simmer over medium-low heat. Add the sliced shiitake mushrooms and simmer for 2-3 minutes until softened.
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9
Add the dried wakame and the cubed silken tofu to the pot. Let them warm through for about 1 minute.
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10
Place the miso paste into a small fine-mesh strainer and partially submerge it into the hot broth. Use a spoon to whisk the miso through the strainer until it dissolves completely. This prevents clumps.
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11
Add the prepared aburaage strips to the soup. Immediately turn off the heat; never boil the soup once the miso has been added, as it destroys the delicate probiotics and aroma.
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12
Ladle the hot soup into individual bowls, ensuring each serving has a generous portion of fried tofu and seaweed.
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13
Garnish with a handful of fresh scallions and a sprinkle of Shichimi Togarashi if you enjoy a subtle spicy kick.
💡 Chef's Tips
Always use high-quality miso paste kept in the refrigerator; 'Awase' (mixed) miso provides the most balanced flavor for beginners. Never boil the soup after adding miso, as high heat makes the miso taste gritty and bitter. If you are short on time, you can use dashi powder, but the flavor will be significantly less complex than scratch-made broth. Pouring boiling water over the aburaage is a crucial step to remove the 'stale oil' taste and ensure the tofu absorbs the soup. For a vegan version, omit the bonito flakes and double the amount of kombu or add dried shiitake mushrooms to the soaking water.
🍽️ Serving Suggestions
Pair with a bowl of fluffy steamed short-grain white rice for a traditional 'Ichiju-sansai' breakfast. Serve alongside a piece of salt-grilled mackerel (Saba Shioyaki) for a complete protein-rich meal. Enjoy with a side of Tsukemono (Japanese pickled vegetables) to provide a crunchy contrast to the soft soup. Accompany with a hot cup of Genmaicha (brown rice green tea) to complement the nutty notes of the fried tofu.