Miso Soup Recipe
Make Miso Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth Base
Vegetables
Garnish
Method
Preparing the Broth
- 1
Make the Dashi Stock
In a large pot, bring 4 cups of water to a boil. Add the dashi stock and let it simmer for about 5 minutes to infuse the flavor.
- 2
Add Miso Paste
Reduce the heat to low. In a small bowl, mix the miso paste with a ladle of hot broth until smooth, then stir this mixture back into the pot. Make sure not to boil the soup after adding miso.
- 3
Add Soy Sauce
Stir in the soy sauce and mix well. Taste the broth and adjust if necessary.
Adding Vegetables
- 4
Prepare Tofu
Drain the firm tofu and cut it into small cubes. Set aside.
- 5
Rehydrate Seaweed
In a bowl, soak the dried wakame seaweed in warm water for about 10 minutes until it expands and softens. Drain and chop if necessary.
- 6
Chop Green Onions
Slice the green onions into thin rings, separating the white parts from the green tops.
- 7
Combine Ingredients
Add the prepared tofu, rehydrated seaweed, and the white parts of the green onions to the pot. Let it simmer for another 2-3 minutes.
Finishing Touches
- 8
- 9
Serve
Ladle the soup into bowls, garnish with the green tops of the green onions, and serve hot.
