Japanese Miso Recipe
Recipe information
Make Japanese Miso in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Optional Ingredients
Preparation
1. Prepare the Tofu
Cut the tofu into small cubes (about 1-inch pieces) and set aside.
2. Rehydrate the Seaweed
Soak the dried wakame seaweed in water for about 10 minutes or until it expands. Drain and set aside.
3. Chop the Green Onions
Finely chop the green onions and set aside for garnish.
4. Prepare Optional Ingredients
If using, clean and slice the mushrooms and chop any additional vegetables you want to add.
Cooking
5. Prepare the Broth
In a large pot, bring the water (or dashi stock if using) to a gentle boil over medium heat.
6. Add Miso
Lower the heat and add the miso paste to the pot. Stir well until the miso is fully dissolved into the broth.
7. Add Tofu and Seaweed
Add the cubed tofu and rehydrated wakame to the pot. Let it simmer for 5-7 minutes.
8. Add Optional Ingredients
If using mushrooms or other vegetables, add them to the pot and cook for an additional 3-5 minutes until tender.
9. Serve
Ladle the miso soup into bowls and garnish with chopped green onions. Serve hot.
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