The second course of the rejuvenating and detoxifying meal at Zuma New York, the popular Japanese izakaya restaurant in Midtown Manhattan, the Mitsuba Miso Soup features a house-made dashi and Japanese wild parsley.
This three-course detoxifying meal was developed to be enjoyed in 15-20 minutes for the health and time conscious individual. Create the entire Kenko Set by finding Course 1 and Course 3 below:
This recipe is courtesy of Zuma New York.
For the Miso Soup
- 150 grams dashi
- 20 grams shiro miso
- Scallions, white part thinly sliced
- 3 pieces soft Tofu, cut into small pieces
- Wakame, soaked in water and when soft, strain off water
For the Dashi
- 3 liters water
- 45 grams Kombudashi seaweed
- 50 grams hanakatsue bonito flakes
For the Dashi
- 1 Soak Kombu in water overnight (at room temperature). In saucepot slowly heat up to 175F.
- 2 Remove Kombu and add bonito flakes and bring to boiling point. Immediately take off the heat and let bonito flakes sink to the bottom of the pot for 25 min.
- 3 Pass through chinose. Dashi can be used for 2-3 days if kept in refrigerator.
- 1 To finish the miso soup heat up dashi on medium heat and stir in miso paste (do not boil).
- 2 Let miso paste dissolve in dashi and starin through chinose. With a ladle transfer miso soup in a bowl and add tofu, scallions and wakame.