Nobu's Miso Soup
Renowned chef Nobu Matsuhisa prepares miso soup using homemade dashi, a Japanese stock made from just two ingredients and water: kombu, or giant kelp, and katsuobushi, better known as bonito flakes.
- Yield: Makes 5 cups
Source: Martha Stewart Living, March 2000
- 5 cups Nobu's Dashi
- 1/3 cup white miso
- Thinly sliced firm tofu and scallions
In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently push miso through strainer. Cook until heated through.
Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately.