The miracle of Miso Part 2: Perfect Miso Soup - Recipe by Koji Cooks

MISO SOUP WITH NOODLES AND WONTONS

There's nothing quite as comforting, warming, or nutritious as a steaming bowl of Miso Soup. We make Miso soup with a variety of ingredients that change with the seasons, using the freshest produce available. In this classic version, we're using Koji Cook's recipe for wontons (see Koji's recipe for details). The soup is just as delicious without the wontons, but try it with them if you have the time to make them. We are adding dry Asian noodles, as shown, but any shape of pasta or noodle will work. The seaweed Wakame is wonderful; a little goes a long way, like ribbons of spinach from the sea.

MISO SOUP - Recipe (serves 6)

1 tablespoon of dry dashi powder

5 cups of water

3 tablespoons sake

1 tablespoon light colored soy sauce

A dash of Japanese sancho pepper or white pepper.

A 2-3 ounce bundle of dry Asian noodles

1 block of firm tofu cut into small cubes.

2 tablespoons of dried wakame seaweed

Koji Cooks Wontons - prepared and lightly tossed with sesame oil, if desired.

3 tablespoons sliced scallions

METHOD

In a medium-sized pot, combine the dashi powder, water, sake, soy sauce and sancho pepper, then bring the mixture to a boil over medium-high heat. Add the noodles and cook, stirring gently, until they are just cooked. Incorporate the tofu, wakame, and cooked wontons if desired, and heat until the soup is steaming hot. Garnish with a sprinkle of scallions before serving.