Ingredients

The following ingredients have 3 Servings
  • 2 four-inch-square pieces kombu ((approx))
  • 4 cups water
  • 4 tablespoons white miso ((shiro miso))
  • 1 tsp ginger ((finely grated))
  • 1/2 tsp turmeric
  • 1 medium carrot ((grated) )
  • 14 oz firm tofu ((cut into ¼th inch cubes))
  • 1 tsp rice wine vinegar (or apple cider vinegar)
  • 4 scallions ((white and green parts finely chopped))

Instruction

  • Steep the kombu in water for 15 minutes. Then place the saucepan over medium heat. Turn off as soon as the water comes to a boil.
  • Let the kombu and water stand in the saucepan for 15 more minutes. Then carefully lift out the kombu from the saucepan using a pair of tongs. This is the dashi.
  • Mix the miso paste with ¾ cup of dashi. Set aside.
  • In the same saucepan used to make the dash or in a Dutch oven, heat ¼ cup dashi with the carrots, ginger and turmeric.
  • Saute the carrots for a couple of minutes until there is no visible moisture in the pot.
  • Add the remaining dashi stock to the pot and bring to a boil. Cover and let it simmer over low heat for five minutes.
  • Stir in the tofu and apple cider vinegar and bring back to a boil.
  • Turn off the heat. Add the scallions and the miso paste to the pot and mix. Serve hot.