Miso Soup With Nobu



  1. 5 cups dashi see below
  2. 1 cup white miso
  3. firm tofu thinly-sliced, for garnish
  4. scallions thinly-sliced, for garnish
  5. 1 piece konbu 6" square
  6. 2 ounces bonito flakes to 3 oz
  7. 2 quarts water


  1. For the Dashi: Wipe the konbu lightly with a dry cloth. Place in a large pot with 2 quarts cold water. Bring to boil over medium heat. Remove konbu. Return to a boil. Add the bonito flakes, and remove from heat. Let stand 2 to 3 minutes. Strain through cheesecloth to remove flakes. (Makes 2 quarts)
  2. In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently pour miso through strainer. Cook till heated through.
  3. Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately.