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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Ingredients
Method
Directions
- 1
Prepare the Dashi Stock
In a medium pot, bring 4 cups of water to a boil. Add the dashi stock (either instant or homemade) and stir until dissolved. Reduce the heat to a simmer.
- 2
Prepare the Tofu
While the dashi is simmering, drain the block of firm tofu and cut it into small cubes (about 1/2 inch).
- 3
Rehydrate the Seaweed
In a small bowl, add 2 tablespoons of dried wakame seaweed and cover it with water. Let it soak for about 5 minutes until it expands and softens. Drain and set aside.
- 4
Mix the Miso Paste
In a small bowl, take 3 tablespoons of miso paste and add a ladle of the hot dashi stock. Stir until smooth, creating a miso slurry.
- 5
Combine Ingredients
Add the cubed tofu and rehydrated wakame to the pot of dashi stock. Allow it to heat through for about 2-3 minutes.
- 6
Add Miso Slurry
Reduce the heat to low and slowly add the miso slurry to the pot, stirring gently. Avoid boiling the soup after adding miso, as it can destroy its beneficial properties.
- 7
Garnish and Season
Finely chop the green onions and sprinkle them on top of the soup. Taste and add soy sauce if desired to enhance the flavor.
- 8
Serve
Ladle the miso soup into bowls and serve hot. Enjoy your homemade miso soup!
