Miso Soup

Ingredients

• •4 cups Dashi
• •4 tbsp Miso paste
• •8 cups Chicken broth
• •8 oz Tofu
• •1 large Onion
• •3 stalks Green onions
• •3 cloves Garlic
• •2 medium Carrots
• •2 tbsp Wakame seaweed
• •2 stalks Celery
• •4 pieces Shiitake mushrooms
• •1 piece Egg
• •1 tbsp Mirin

Instructions

1. 1

   Make dashi or use prepared

   💡 Chef's note: Let protein rest for 5-10 minutes after cooking to allow juices to redistribute. Cutting too soon results in dry, tough meat.

2. 2

   Rehydrate wakame in water

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

3. 3

   Carefully drain the tofu and cut it into uniform 1/2-inch cubes. Pat completely dry with paper towels to ensure they hold their shape during cooking.

   💡 Taste at every stage. Seasoning develops as food cooks.

4. 4

   Heat dashi, add tofu and mushrooms

   💡 Taste at every stage. Seasoning develops as food cooks.

5. 5

   Remove from heat, whisk in miso paste

   💡 Taste at every stage. Seasoning develops as food cooks.

6. 6

   Add wakame and green onions

   💡 Cook until translucent but not browned for base. Caramelize for sweetness.

7. 7

   Soft boil egg, halve, serve

   💡 Ice bath immediately to stop cooking and preserve color. Do not skip the salt in the water.