Recipe information
Make Miso Soup in just 30m. A traditional Japanese soup consisting of dashi stock and miso paste.
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Ingredients
Broth
Add-ins
Preparation of Dashi
1. Make Dashi Stock
In a pot, bring 4 cups of water to a gentle simmer. Add the dashi stock granules or kombu and bonito flakes (if using), and let it simmer for 5-10 minutes. Strain the stock to remove solids and return the liquid to the pot.
Combining Ingredients
2. Mix Miso Paste
In a small bowl, take 3 tablespoons of miso paste and add a ladle of the warm dashi stock. Stir until the miso paste dissolves completely.
3. Combine Everything
Add the miso mixture back into the pot with the remaining dashi stock. Stir gently to combine.
Adding Tofu and Seaweed
4. Add Tofu and Seaweed
Add the cubed tofu and dried wakame seaweed to the pot. Allow the soup to heat on low for about 3-5 minutes, ensuring not to boil it, to warm the tofu and rehydrate the seaweed.
Serving
5. Serve and Garnish
Ladle the miso soup into bowls and garnish with sliced green onions. Serve immediately while hot.
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