Miso soup covers all the January bases: it’s nourishing enough to combat the winter chill, but light enough not to add to the post-holiday waistline. Chef Kevin Long offers up a recipe made from homemade dashi, or Japanese stock, that’s low on ingredients and effort—and big on warming reward.
- 2 quarts of water
- 1 ounce dried kelp (kombu), about an 8-inch piece
- 2 handfuls dried bonito flakes
- 2 ounces white miso paste
- 2 tablespoon sake
- dash of soy sauce
- 3-4 tablespoons tofu, chopped
- 2 tablespoons wakame seaweed, rehydrated
- 2 scallions, sliced
- In a pot, bring the water and kelp just to a simmer and add the bonito flake to make the dashi.
- Strain the dashi into a new pot and discard the kelp and bonito.
- Over a low flame, whisk in the miso paste, sake and soy sauce. Add the tofu, seaweed and scallions, and heat through.