Miso Soup Recipe

Miso Soup Directions

1. 1

   Prepare the wakame

   In a small bowl, soak the dried wakame seaweed in warm water for about 10 minutes until it expands and softens. Drain and set aside.

2. 2

   Prepare the tofu

   Carefully remove the block of soft tofu from its packaging. Rinse it gently under cold water, then drain. Dice the tofu into small cubes and set aside.

3. 3

   Chop the scallions

   Wash the scallions thoroughly. Chop the green part into thin slices and set aside for garnish. The white part can be chopped finely for the soup.

4. 4

   Make the soup broth

   In a medium-sized pot, pour 4 cups of water and bring to a gentle boil over medium heat. Once boiling, lower the heat to a simmer.

5. 5

   Add miso paste

   In a small bowl, take out a ladle of the hot broth and mix in 3 tablespoons of miso paste until it becomes smooth. Pour this mixture back into the pot, stirring well to combine.

6. 6

   Add wakame and tofu

   Stir in the soaked wakame seaweed and diced tofu cubes into the pot. Let the soup simmer for an additional 5 minutes to warm the tofu.

7. 7

   Season the soup

   Add 1 tablespoon of soy sauce to the soup. Taste and adjust seasoning with tofu seasoning if desired. Stir gently to combine.

8. 8

   Serve the soup

   Ladle the miso soup into bowls. Garnish with the chopped green part of scallions. Serve hot.