Fukuro Malaysia

1. Prepare the Dashi Broth
In a Fukuro Non-Stick Pot, add 4 cups of water and a piece of kombu (dried kelp). Heat on medium-low and let it simmer gently for 10 minutes to extract the umami flavor. Remove the kombu and add bonito flakes. Let it steep for 5 minutes, then strain the broth to remove solids.

2. Prepare the Ingredients:

Using a Fukuro Chef Knife, carefully cube the silken tofu into bite-sized pieces. With a Fukuro Utility Knife, finely chop the spring onions and rehydrate the wakame seaweed in warm water for a few minutes. If using mushrooms, thinly slice them with the Fukuro Utility Knife for even cooking.

3.Dissolve the Miso Paste
Turn the heat to low and add the mushrooms (if using) to the hot dashi broth. Let them cook for 2-3 minutes. In a small mixing bowl, scoop out a ladleful of warm dashi and mix in the miso paste until fully dissolved. Slowly pour the dissolved miso mixture back into the pot, stirring gently to avoid breaking the tofu.

4.Add Tofu & Wakame
Gently add the cubed tofu and rehydrated wakame into the soup. Let it warm through for 1-2 minutes, but avoid boiling to preserve the delicate miso flavor.

5. Garnish and Serve
Use a Fukuro ProSilicone Soup Ladle to carefully ladle the miso soup into bowls. Top with sliced spring onions for freshness. Enjoy your homemade Japanese miso soup with a side of rice, grilled fish, or pickled vegetables.

6. Store for Freshness
If you have leftovers, store them in an airtight Fukuro Yoki Glass Container to keep the flavors intact. Reheat gently on low heat, ensuring it does not boil to maintain the delicate miso taste.