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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Base Ingredients
Vegetables
Garnish
Method
Preparation
- 1
Prepare Dashi Stock
In a pot, bring 4 cups of water to a boil. Add dashi granules or use dashi bags. Let it simmer for about 5 minutes, then remove the dashi bags or strain out the granules.
- 2
Soak Seaweed
Place the dried wakame seaweed in a bowl with warm water and let it soak for about 10 minutes until it expands. Drain and set aside.
- 3
Prepare Tofu
While the dashi stock is simmering, cut the firm tofu into small cubes (about 1-inch size) and set aside.
Cooking
- 4
Combine Miso
Once the dashi stock is ready, take a small bowl and add the miso paste. Ladle a small amount of the hot dashi stock into the bowl with miso and whisk until smooth, then return the diluted miso to the pot of dashi.
- 5
Add Tofu and Seaweed
Add the cubed tofu and soaked seaweed to the pot. Let the soup simmer gently for about 5 minutes, allowing the flavors to meld. Do not boil the soup after adding miso.
- 6
Final Touches
Stir in sliced green onions and drizzle in sesame oil. If desired, sprinkle red pepper flakes to taste.
Serving
- 7
Serve Hot
Ladle the miso soup into bowls and serve hot. Enjoy your comforting bowl of miso soup!