Miso Soup Recipe
Make Miso Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth Base
Vegetables
Method
Prepare the Broth
- 1
Make the Dashi Stock
In a pot, bring 4 cups of water to a simmer over medium heat. Add the Dashi stock ingredients (if using kombu and bonito flakes) and let it steep for about 10 minutes. Strain the stock to remove solids.
- 2
Add Miso Paste
Once the Dashi stock is ready, reduce the heat to low. In a small bowl, mix 3 tablespoons of miso paste with a ladle of hot dashi to dissolve it. Gradually stir this mixture back into the pot of dashi, ensuring it does not boil. This preserves the delicate flavors of the miso.
Prepare the Vegetables
- 3
Cube the Tofu
Take the block of firm tofu and drain it. Cut it into small cubes, approximately 1-inch pieces.
- 4
Chop Green Onions
Wash and finely chop the green onions, separating the white and green parts.
- 5
Rehydrate Seaweed
In a small bowl, soak 1 tablespoon of dried Wakame seaweed in warm water for about 5 minutes until it expands. Drain and set aside.
Combine and Serve
- 6
Combine Ingredients
Add the cubed tofu, chopped green onions (reserve some green parts for garnish), and rehydrated seaweed to the pot with the miso broth. Allow them to warm through for about 2-3 minutes.
- 7
Serve
Ladle the soup into bowls, garnish with the reserved green parts of the green onions, and serve hot. Enjoy your homemade miso soup!