Miso Soup Recipe
Traditional Japanese soup made with miso paste.
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Ingredients
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Base Ingredients
Vegetables
Method
Preparation
- 1
Prepare the Dashi
In a large pot, combine the water and dashi granules (or dashi stock) over medium heat. Bring to a simmer and let it cook for about 5 minutes.
- 2
Rehydrate the Seaweed
While the dashi is simmering, place the dried wakame seaweed in a small bowl of water and let it soak for about 5 minutes until it expands. Drain and set aside.
Cooking
- 3
Add Tofu and Seaweed
Once the dashi is simmering, gently add the cubed tofu and rehydrated wakame seaweed to the pot. Allow to cook for another 3-5 minutes so the tofu warms through.
- 4
Incorporate Miso Paste
In a small bowl, take a ladle of hot dashi soup and mix it with the miso paste until smooth. This helps dissolve the miso evenly. Slowly add this mixture back into the pot while stirring gently.
- 5
Add Green Onions
Finally, stir in the sliced green onions and let the soup cook for an additional minute. Do not let it boil after adding the miso, as it can lose its flavor.
Serving
- 6
Serve the Miso Soup
Ladle the soup into bowls and serve hot. Enjoy your traditional miso soup!