Recipe for a workweek's worth of miso soup.
make a quart of dashi broth. Kombu and don't skimp on the Katsuboshi.
next, take a pint of the dashi and make the miso broth. This will make (roughly) three servings.
- 16 oz. dashi broth
- 2 tbsp miso paste
- 1 tbsp mirin
I prefer to mix the miso, mirin, and 2 oz. of the dashi broth, and then add it to the rest of the broth. Like you're making a roux. Then, you can adjust to taste, depending on how strong you want your miso broth. Once it is appropriately strong, take it off the heat. Let it cool, and store it in the fridge.
Day of, Take six oz. or so of the miso broth, put it over heat, add mushrooms, nori, green onions. Meanwhile, cut up tofu into bite size pieces. Put the tofu in the serving bowl (or thermos, or whatever). Bring the heat up slowly. If eating immediately, serve the broth once warmed, and mushrooms are cooked. If putting in a thermos, I heat the broth slowly, let the mushrooms cook, then bring the whole mixture to a boil, then pour into the thermos, to ensure it remains warm. Do as you please, though.
