Miso Soup

also called misoshiru · miso shiru · 味噌汁 · tofu miso soup

The table

1 piece(4 in)kombusteep 10 minsteep 2 min, strainwarm 2 minwhisk in off the heatscatter
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
Tap anything to cross it off.

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 min2 of 5 steps give no time
Needs you
about 2 min
If you get it wrong
Unforgiving — the miso is whisked in off the heat: a boiled miso soup goes flat and grainy and nothing puts the aroma back

  1. steep 10 min

    10 minwalk away(we think)from the start

  2. steep 2 min, strain

    2 minwalk away(we think)10 min in

  3. warm 2 min

    2 minneeds you(we think)12 min in

  4. whisk in off the heat

    not timed14 min in

  5. scatter

    not timed14 min in

Goes with

See how it is written
>> title: Miso Soup
>> category: Soups
>> tags: miso, tofu, japanese, quick
>> counters: Ramen Shop, Japanese Home Cooking
>> aka: misoshiru, miso shiru, 味噌汁, tofu miso soup
>> servings: 4
>> time: 25 min
>> slack: unforgiving — the miso is whisked in off the heat: a boiled miso soup goes flat and grainy and nothing puts the aroma back

>> step: steep 10 min
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.

>> step: steep 2 min, strain
Steep @&(~1)broth{} off the heat for ~{2%min} with @katsuobushi{1%cup}(loosely packed), then strain it.

>> step: warm 2 min
Warm @&(~1)dashi{} for ~{2%min} with @silken tofu{7%oz}(200 g; cubed) and @dried wakame{1%Tbs}.

>> step: whisk in off the heat
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{}.