Miso Soup
also called misoshiru · miso shiru · 味噌汁 · tofu miso soup
- Ramen Shop
- serves 4
- about 25 min
- Soups
Three ways to read this recipe
The table
| 1 piece(4 in)kombu | steep 10 min | steep 2 min, strain | warm 2 min | whisk in off the heat | scatter |
| 4 cups(950 mL)water | |||||
| 1 cup(loosely packed)katsuobushi | |||||
| 7 oz(200 g; cubed)silken tofu | |||||
| 1 Tbsdried wakame | |||||
| 4 Tbs(70 g)white miso | |||||
| 2(thinly sliced)scallions | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
1steep 10 min
2steep 2 min, strain
goes in with what step 1 made
3warm 2 min
goes in with what step 2 made
4whisk in off the heat
goes in with what step 3 made
5scatter
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 14 mintwo waits that overlap count once
- Needs you
- 2 minof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 2 min of it is counted as time you are standing over it. The recipe itself says 25 min.
steep 10 min
10 minwalk away(read off the step)from the start
steep 2 min, strain
2 minwalk away(read off the step)10 min in
warm 2 min
2 minneeds you(assumed)12 min in
whisk in off the heat
not timed14 min in
scatter
not timed14 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
Goes with
See how it is written
>> title: Miso Soup
>> category: Soups
>> tags: miso, tofu, japanese, quick
>> counters: Ramen Shop
>> aka: misoshiru, miso shiru, 味噌汁, tofu miso soup
>> servings: 4
>> time: 25 min
>> step.1: steep 10 min
>> step.2: steep 2 min, strain
>> step.3: warm 2 min
>> step.4: whisk in off the heat
Steep @kombu{1%piece}(4 in) in @water{4%cups}(950 mL) over low heat until it just begins to simmer, ~{10%min}, then lift out the kombu.
Steep @&(~1)broth{} off the heat for ~{2%min} with @katsuobushi{1%cup}(loosely packed), then strain it.
Warm @&(~1)dashi{} for ~{2%min} with @silken tofu{7%oz}(200 g; cubed) and @dried wakame{1%Tbs}.
Whisk @white miso{4%Tbs}(70 g) into @&(~1)dashi{} off the heat, without letting it boil.
Scatter @scallions{2}(thinly sliced) over @&(~1)soup{}.