Health Soup with Kombu and Miso

1. Prepare Kombu Broth

Begin by gently cleaning the kombu with a damp cloth and breaking it into pieces. Place the kombu in a large pot filled with the water. Heat the pot over medium heat until you see small bubbles forming at the bottom, indicating the water is nearly boiling, then remove the kombu with tongs. The kombu infuses the water with a subtle umami flavor that serves as the base of our dashi.

2. Add Bonito Flakes and Other Ingredients

To the same pot, add the whole garlic cloves, bonito flakes, chile flakes, and dried shiitake mushrooms. Bring the mixture to a boil for just 30 seconds, then turn off the heat and let it sit for about 10 minutes. The bonito flakes will impart a rich, smoky essence while the garlic, chile, and mushrooms contribute depth and heat to the broth.

3. Strain Broth and Add Miso

Strain the broth through a colander into a bowl to remove the solids. Return the clear liquid to the pot and bring it to a simmer. Now, whisk in the miso paste until fully dissolved; this will give the soup a savory, salty complexity. Add your greens and scallions or spring onion, cooking them briefly for about 3 minutes until they're just tender but still vibrant.

4. Season and Add Tofu

Season the soup with fish sauce, kosher salt, and sugar, then gently add the tofu squares. Let the soup simmer for 10 minutes, allowing the tofu to warm through and the flavors to meld together.

5. Final Touches

Just before you're ready to serve, stir in the fresh cilantro and/or basil. This final flourish adds a burst of fresh herby brightness to the soup. Ladle the healthful soup into bowls, and for a final touch of zest, squeeze fresh lemon juice over each serving. This citrusy kick brings the soup's flavors into harmonious balance and adds a welcoming freshness to your palate.