Miso Soup Recipe
Traditional Japanese soup made with miso paste and seaweed.
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Ingredients
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Broth
Vegetables
Seasoning
Method
Preparation
- 1
Prepare Dashi Stock
In a pot, bring 4 cups of water to a boil. Add dashi stock granules or katsuobushi (bonito flakes) and simmer for about 5 minutes. Strain to remove solids if used.
- 2
Rehydrate Wakame
In a small bowl, soak the dried wakame seaweed in water for about 10 minutes until it expands. Drain and set aside.
- 3
Prepare Tofu
Cut the tofu into small cubes (about 1/2 inch) and set aside.
- 4
Chop Green Onions
Finely chop the green onions and set them aside for garnish.
Cooking
- 5
Combine Miso Paste
Once the dashi stock is ready, reduce the heat to low. Take a small amount of the hot dashi stock and mix it with the miso paste in a bowl to create a smooth mixture. This will help dissolve the miso evenly.
- 6
Add Miso to Dashi
Gradually add the miso mixture back into the pot of dashi stock, stirring gently. Do not let the soup boil after adding the miso, as it can affect the flavor.
- 7
Add Tofu and Wakame
Add the cubed tofu and rehydrated wakame to the pot. Let it heat through for about 2-3 minutes.
- 8
Season the Soup
Taste the soup and add soy sauce or sesame oil to your preference. Stir well.
Serving
- 9
Garnish and Serve
Ladle the soup into bowls and garnish with the chopped green onions. Serve hot and enjoy your miso soup!
