18 g miso to 180 ml dashi. Garnish first. Miso off the heat.
Ingredients
- Ichiban or niban dashi360ml
- Blended miso36g
- Silken tofu100g
- Wakame, soaked6g
- Negito taste
Method
Warm the dashi
Warm the dashi on medium until it steams. Do not boil.
Add the garnish
Cut the tofu into bites. Add wakame. 1 minute, until the tofu is warm.
Dissolve the miso
Off the heat. Loosen the miso in a little broth, then return it. If you reheat, stop just before a boil.
Notes
Red miso: 32 g. White miso: 40 g.
To cut the salt, strengthen the dashi before you weaken the miso. More umami means less salt is needed.
Negi goes in after it is poured.