Miso Soup... Easy Peasy! And fast too.
You could make it while you are waiting for the bone broth you'll be having tomorrow.
But you need some stuff from the Asian super market.
Miso paste- I prefer White or Red Miso (white is mildest, and likely what you have been served in restaurants)
Dried Wakame seaweed
Making the Dashi:broth (4 cup batch)
4 cups water
About 3 (2.5 to 3.5) broken up long sheets of Kombu (there is some leeway for size of pieces here, some will be large others small)
Two cups Bonito flakes, packed
Tofu cubes? (You can if you want... I say NO! I use cod loin pan cooked in some butter then flaked into my soup once it's done.)
Dried wakame seaweed.
Green onion, sliced thinly to sprinkle in.
Add the kombu to the cold water in a pot on the stove and heat to just under boiling.
When the kombu is all puffed up and the water is just about to break into boil, turn off the heat and dump in the bonito flakes.
Let this sit and get happy in the steaming water for about 5 min.
Pour this through a strainer with some cheese cloth or an ultra-fine sieve.
You now have beautiful delicious Dashi. It's good on it's own too... or heated with shaved shitake mushrooms and shallot.
(Dashi will keep well in the refrigerator for several days, so feel free to make a double batch in the winter... Miso soup will not!)
Now, to make it Miso soup... put it back on the stove but on very, very low heat. You do not want to "heat" the Miso, it will kill the good bacteria. To mix in the Miso it is easiest to ladle some of the warm Dashi into a smaller bowl and whisk some clumps of the Miso paste into it until it liquefies, then add it back to the pot. Do this until the desired flavor has been reached...
Sprinkle some wakame into the Miso soup bowl and pour soup over it... careful here... it EXPANDS!!! LOL
If you've never played with this stuff you will likely over do it.
Really ... it expands like 5x.. or more.
Important to add the wakame to the finished Miso though IMO... it soaks up the flavors of the liquid it is in.
Then add tofu cubes and onions for traditional ... or cod loin if you want to up the yum factor a little like me.
Or... I also just skip it and go for extra wakame somtimes.
Miso soup with extra greens is good.
Bonus: All the ingredients for basic Miso Soup... the Kombu, Bonito Flake, Miso paste, wakame... are really shelf stable and last a long time. You can always have them on hand. Miso int he refrigerator, and the rest in sealed containers in the pantry.