Tofu and Lettuce Miso Soup
From Saveur Winter 2019-2020 issue
For the dashi:
Two 4-in. squares (1/2 oz.) konbu
3/4 cup (1/3 oz.) katsuobushi, or 8 (1/2 oz.) small, dried shitake mushrooms
I was unable to find any of these mushrooms so I just bought whatever fresh mushrooms I could find.
For the miso soup:
One 5 1/4-oz. block Japanese-style soft tofu, or substitute silken tofu, cut in 3/4-in. cubes
3 Tbsp. miso (either brown rice, barley, or soy bean)
2 large leaves green leaf lettuce, cut into bite-sized pieces
1 tsp. roasted white sesame seeds, for garnish
1. Make the dashi: To a medium pot, add the konbu and 4 cups cold water. Place the pot over medium-high heat. Use chopsticks or a slotted spoon to remove and discard the konbu just before the water comes to a boil. Stir in the katsuobushi or shitake, and immediately lower the heat to maintain a gentle simmer. Cook for 8 minutes, then remove from heat and aside to steep for 8 minutes more.
2. Set a fine mesh strainer over a large, heatproof measuring cup. Strain the dashi, discarding the solids. Rinse out the pot, then measure 3 cups of the dashi into it, reserving any extra for further use.
3. Make the miso soup: Bring the dashi to a simmer over medium heat, then add the tofu and cook until heated through, about 1 minute. Spoon the miso into a ladle and dip the ladle into the pot to scoop some of dashi. Use chopsticks to stir and loosen the miso, then dunk the ladle back into the dashi to combine. Add the lettuce, then remove from heat and ladle into bowls. Sprinkle with white sesame seeds and serve.
From Saveur Winter 2019-2020 issue
For the dashi:
Two 4-in. squares (1/2 oz.) konbu
3/4 cup (1/3 oz.) katsuobushi, or 8 (1/2 oz.) small, dried shitake mushrooms
I was unable to find any of these mushrooms so I just bought whatever fresh mushrooms I could find.
For the miso soup:
One 5 1/4-oz. block Japanese-style soft tofu, or substitute silken tofu, cut in 3/4-in. cubes
3 Tbsp. miso (either brown rice, barley, or soy bean)
2 large leaves green leaf lettuce, cut into bite-sized pieces
1 tsp. roasted white sesame seeds, for garnish
1. Make the dashi: To a medium pot, add the konbu and 4 cups cold water. Place the pot over medium-high heat. Use chopsticks or a slotted spoon to remove and discard the konbu just before the water comes to a boil. Stir in the katsuobushi or shitake, and immediately lower the heat to maintain a gentle simmer. Cook for 8 minutes, then remove from heat and aside to steep for 8 minutes more.
2. Set a fine mesh strainer over a large, heatproof measuring cup. Strain the dashi, discarding the solids. Rinse out the pot, then measure 3 cups of the dashi into it, reserving any extra for further use.
3. Make the miso soup: Bring the dashi to a simmer over medium heat, then add the tofu and cook until heated through, about 1 minute. Spoon the miso into a ladle and dip the ladle into the pot to scoop some of dashi. Use chopsticks to stir and loosen the miso, then dunk the ladle back into the dashi to combine. Add the lettuce, then remove from heat and ladle into bowls. Sprinkle with white sesame seeds and serve.