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Ingredients
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Broth
Vegetables
Garnishes
Method
Preparation of Broth
- 1
Making Dashi Stock
In a pot, bring 4 cups of water to a boil. Add in kombu (dried kelp) and bonito flakes, then simmer for 5-10 minutes. Strain the dashi stock to remove solids.
- 2
Mixing Miso
In a separate bowl, take 3 tablespoons of miso paste and add a ladle of the hot dashi stock. Whisk until smooth and there are no lumps.
- 3
Combining Ingredients
Pour the miso mixture back into the pot with the remaining dashi stock and stir in 1 tablespoon of soy sauce. Heat gently, but do not boil.
Adding Vegetables
- 4
Preparing Tofu
While the broth is heating, cut the firm tofu into small cubes.
- 5
Rehydrating Seaweed
Soak the dried wakame seaweed in warm water for about 5 minutes until it expands. Drain and set aside.
- 6
Adding Ingredients to Broth
Add the cubed tofu, rehydrated wakame, and sliced green onions to the broth. Stir gently to combine and heat through for about 2-3 minutes.
Serving Miso Soup
- 7
Final Touches
Drizzle 1 teaspoon of sesame oil over the soup. If desired, add shichimi togarashi for extra flavor.
- 8
Serving
Ladle the hot miso soup into bowls and serve immediately.
