Soup: Miso Tofu Cilantro
by Lishka DeVoss

INGREDIENTS

DASHI:
about 1/2 ounce kombu, wiped with a damp cloth
4 cups water
1 clove garlic, peeled
1/8 tsp chile flakes
2 dried shiitake mushrooms

SOUP (individually ready to use):
2 tbsp miso paste, in a small cup
1/4 cup chopped scallions
1/2 block silken tofu, cut in half horizontally then into squares
1/2 cup roughly chopped cilantro
lemon juice (optional)

BOWL:
2 tbsp soy sauce
1 tsp kosher salt
1/4 tsp sugar

PREPARATION

1. Make DASHI: Break kombu into a few pieces and put in a pot with water. Bring almost to a boil, then turn off heat; remove kombu with tongs.

2. Add garlic, chile flakes and shiitakes. Bring to a boil, and let boil 30 seconds. Turn off heat. Let sit for 10 minutes.

3. Drain through a colander into a bowl. Put this dashi back into pot and continue to make the soup.

4. Add a bit of dashi to miso paste to water it down, then add to pot and bring to almost a boil. Add scallions. Cook 3 minutes.

5. Add BOWL. Lower heat to a simmer.

6. Add tofu. Cook at a bare simmer for 10 minutes. Turn off heat. Add cilantro.

7. If desired, just before serving, squeeze some lemon juice into soup, to the sourness that you like.

NOTE Can add cooked rice noodles to each bowl before serving soup.

Updated 2020-04-27

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