Umami Miso Broth

A comforting and complex broth infused with the distinct fermented goodness of miso paste, adding depth and warmth.

Instructions

1. 1.

   Begin by making the dashi broth. Place the water and kombu in a large pot. Let the kombu soak in the water for at least 15 minutes, or up to 30 minutes for more flavor. Do not bring to a boil yet.

2. 2.

   Slowly heat the pot over medium-low heat. Just before the water comes to a boil (you'll see small bubbles forming around the edge of the pot), remove the kombu. Do not boil the kombu, as it can release a bitter taste.

3. 3.

   Increase the heat to medium-high and bring the water to a rolling boil. Remove the pot from the heat and immediately add the bonito flakes. Stir gently to submerge them.

4. 4.

   Let the bonito flakes steep for 3-5 minutes, allowing their flavor to infuse into the broth. Skim off any foam that rises to the surface.

5. 5.

   Strain the dashi through a fine-mesh sieve lined with a cheesecloth (if available) into a clean pot or bowl. Discard the used bonito flakes. You should have about 5-5.5 cups of dashi.

6. 6.

   Return the dashi to the pot and bring it to a gentle simmer over medium heat. Add the sliced ginger, minced garlic, and sliced shiitake mushrooms. Simmer for 5-7 minutes until the mushrooms are tender.

7. 7.

   While the broth simmers, rehydrate the dried wakame seaweed in a small bowl of warm water for 5 minutes, then drain and gently squeeze out excess water. Cut into smaller pieces if desired.

8. 8.

   Reduce the heat to low. In a small bowl, scoop out a ladleful of the hot dashi broth and whisk it thoroughly with the miso paste until smooth and fully dissolved. This prevents the miso from clumping and ensures even distribution.

9. 9.

   Pour the dissolved miso mixture back into the pot with the dashi. Add the cubed tofu, rehydrated wakame, soy sauce, mirin (if using), and sake (if using). Stir gently.

10. 10.

    Heat the broth for another 2-3 minutes, ensuring it is heated through but *do not bring it to a boil* once the miso is added, as boiling can destroy the delicate flavors and beneficial probiotics of the miso.

11. 11.

    Taste and adjust seasoning with more soy sauce if needed. Ladle the Umami Miso Broth into individual serving bowls. Garnish generously with thinly sliced green onions and a drizzle of toasted sesame oil, if desired. Serve immediately.