Miso Soup Recipe
Traditional Japanese soup made with miso paste.
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Ingredients
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Broth
Miso Mixture
Vegetables and Tofu
Method
Preparation
- 1
Prepare Dashi Stock
In a large pot, bring 4 cups of water to a boil. Add dashi stock (or vegetable broth) and reduce heat to low, allowing it to simmer while you prepare the other ingredients.
- 2
Soak Wakame Seaweed
In a small bowl, soak the dried wakame seaweed in warm water for about 10 minutes until it expands. Drain and set aside.
- 3
Cut Tofu
Carefully cut the silken tofu into small cubes and set aside.
- 4
Chop Green Onions
Thinly slice the green onions (scallions) and set aside.
Cooking
- 5
Mix Miso Paste
In a small bowl, take 3 tablespoons of miso paste and add a ladleful of the hot dashi stock. Whisk together until smooth.
- 6
Combine Ingredients
Slowly add the miso mixture back into the pot of hot broth while stirring gently to combine. Do not let the soup boil once the miso is added, as this can affect the flavor.
- 7
Add Tofu and Wakame
Gently add the cubed silken tofu and soaked wakame seaweed into the soup. Allow it to warm through for 2-3 minutes.
- 8
Garnish and Serve
Ladle the miso soup into bowls, garnish with the sliced green onions, and serve hot.
