Investigating the simmering miso soup debate that went viral on X (formerly Twitter). This recipe overturns the common belief that simmering miso diminishes its flavor, proposing a miso soup that actually tastes better when simmered. We'll show you how to make 'Ultimate Simmered Miso Soup,' where tofu and long green onions are slowly simmered to condense their umami.
Ingredients
Main Ingredients (2 servings)
- Long Green Onion 35g
- Tofu 1 block (150g)
Seasonings
- Miso 1 tbsp
- Hondashi 1/2 tsp
- Kombu Dashi 1/2 tsp
- Water 500cc
Steps
- Thinly slice 35g of long green onion.
- Add 500cc of water, 1 block (150g) of tofu, and the sliced long green onion to a pot.
- Add 1/2 tsp Hondashi and 1/2 tsp Kombu Dashi to the pot and place it over heat.
- Place the pot over heat and simmer until the ingredients are tender.
- While simmering the ingredients, add 1 tbsp miso to the pot and dissolve it. 【Chef's Tip!】 By using a slightly larger amount of water and simmering it down, you can condense the umami without losing the miso's flavor.
- Once the miso has dissolved, continue to simmer vigorously for approximately 15 minutes.
- Taste and check if the tofu has absorbed the flavor well. 【Chef's Tip!】 The umami from the tofu will melt into the broth, creating a profound flavor.
- Once it reaches your desired consistency, serve it in bowls.
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