Miso soup is my favorite light breakfast. Dried katsuo (bonito) flakes are not too hard to get; most stores that have Asian foods carry them. Katsuo comes in various size packages; I use the 5 gram bags. The recipe is written for four servings, but you can use just as much broth as you want to make soup right away and keep the rest of the plain broth in the fridge for a few days. For each serving, use 1 1/2 tablespoons of miso paste and 1 cup of broth. —roryrabbitfield
bag (5 grams) katsuo (dried bonito flakes)
miso paste (white, called "shiro")
scallions, sliced thinly
Bring water to boil in medium saucepan. Turn off heat. Add the katsuo (bonito) flakes. Let it sit for a few minutes, then strain the broth through a fine strainer (a coffee filter works well). Set aside.
Put the miso paste in an empty bowl and add about 1/4 cup of the broth to it, using the back of a spoon to smush the paste, mixing it into the broth. Add more water and mix it with the miso until it is fully mixed in. Add the rest of the broth. Divide into 4 serving bowls and scatter some scallions on top.
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