Miso Soup Recipe

Inspired by Izakaya 88

Time30m

Serves4

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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1
Prepare Dashi Stock
In a pot, bring 4 cups of water to a boil. Add dashi powder or dried kombu and allow it to simmer for about 5-10 minutes. Strain the liquid to remove any solids.
2
Rehydrate Seaweed
If using dried seaweed, soak it in warm water for about 10 minutes until rehydrated. Drain and chop into small pieces.
3
Prepare Vegetables
Dice tofu into small cubes, thinly slice green onions, and if using, thinly slice carrots and prepare mushrooms.

4
Combine Ingredients
In the pot with the prepared dashi stock, add the rehydrated seaweed, diced tofu, and optional mushrooms and carrots if using. Bring to a gentle simmer.
5
Add Miso Paste
In a small bowl, mix the miso paste with a ladle of hot soup broth to dissolve it. Then, gently stir the dissolved miso back into the pot. Avoid boiling the soup after adding miso to preserve its flavor and probiotics.
6
Finish with Green Onions
Once everything is heated through, remove the pot from the stove and stir in the sliced green onions. Serve hot.