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Photo: Rick Poon
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDashi5 ½cupswater14-inch square kombu3cups(20 grams) bonito flakesMiso Soup2tablespoonslight sesame oil½mediumonion, halved and sliced 1/4 inch thick2mediumcarrots, sliced 1/4 inch thick6ouncessweet potato, preferably satsuma, diced (1/4-inch)4ouncesdaikon, peeled, quartered and sliced 1/4 inch thick3ouncesshiitake mushrooms, stems removed, sliced 1/4 inch thick4tablespoonsredand/orwhite miso8ouncessoftormedium-firm tofu, cut into 1/4-inch cubes2scallions, sliced½teaspoongrated lemon zestShichimi togarashi for garnish
Cook Mode(Keep screen awake)
Ingredients
Dashi
5 ½cupswater
14-inch square kombu
3cups(20 grams) bonito flakes
Miso Soup
2tablespoonslight sesame oil
½mediumonion, halved and sliced 1/4 inch thick
2mediumcarrots, sliced 1/4 inch thick
6ouncessweet potato, preferably satsuma, diced (1/4-inch)
4ouncesdaikon, peeled, quartered and sliced 1/4 inch thick
3ouncesshiitake mushrooms, stems removed, sliced 1/4 inch thick
4tablespoonsredand/orwhite miso
8ouncessoftormedium-firm tofu, cut into 1/4-inch cubes
2scallions, sliced
½teaspoongrated lemon zest
Shichimi togarashi for garnish
DirectionsTo prepare dashi:Heat water and kombu in a large pot over medium heat until bubbles begin to form around the kombu, 5 to 10 minutes. Remove the kombu, continue cooking until the water comes to a boil, then remove from heat. Add bonito flakes and let stand for 2 minutes. Strain the dashi through a fine-mesh sieve into a large glass measuring cup or heatproof bowl. (Do not press the bonito flakes while straining as it will cloud the dashi.) You should have 5 cups.To prepare miso soup:Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add carrots, sweet potato, daikon and shiitakes. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add 4 3/4 cups of the dashi and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the vegetables are soft, about 6 minutes.Pour the remaining 1/4 cup dashi into a small bowl and whisk in miso. Add the miso mixture and tofu to the soup and stir. Serve the miso soup topped with scallions and lemon zest and garnished with shichimi, if desired.To make ahead:Refrigerate the dashi (Step 1) for up to 3 days.Originally appeared: EatingWell Magazine, March 2022
Directions
To prepare dashi:Heat water and kombu in a large pot over medium heat until bubbles begin to form around the kombu, 5 to 10 minutes. Remove the kombu, continue cooking until the water comes to a boil, then remove from heat. Add bonito flakes and let stand for 2 minutes. Strain the dashi through a fine-mesh sieve into a large glass measuring cup or heatproof bowl. (Do not press the bonito flakes while straining as it will cloud the dashi.) You should have 5 cups.To prepare miso soup:Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add carrots, sweet potato, daikon and shiitakes. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add 4 3/4 cups of the dashi and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the vegetables are soft, about 6 minutes.Pour the remaining 1/4 cup dashi into a small bowl and whisk in miso. Add the miso mixture and tofu to the soup and stir. Serve the miso soup topped with scallions and lemon zest and garnished with shichimi, if desired.To make ahead:Refrigerate the dashi (Step 1) for up to 3 days.
To prepare dashi:Heat water and kombu in a large pot over medium heat until bubbles begin to form around the kombu, 5 to 10 minutes. Remove the kombu, continue cooking until the water comes to a boil, then remove from heat. Add bonito flakes and let stand for 2 minutes. Strain the dashi through a fine-mesh sieve into a large glass measuring cup or heatproof bowl. (Do not press the bonito flakes while straining as it will cloud the dashi.) You should have 5 cups.
To prepare miso soup:Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add carrots, sweet potato, daikon and shiitakes. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add 4 3/4 cups of the dashi and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the vegetables are soft, about 6 minutes.
Pour the remaining 1/4 cup dashi into a small bowl and whisk in miso. Add the miso mixture and tofu to the soup and stir. Serve the miso soup topped with scallions and lemon zest and garnished with shichimi, if desired.
To make ahead:
Refrigerate the dashi (Step 1) for up to 3 days.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)202Calories11gFat19gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
