Miso Soup Recipe

Inspired by Mizu

Time30m

Serves4

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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1
Prepare Dashi
In a pot, bring 4 cups of water to a boil. Add 1 tablespoon of dashi powder to the boiling water and stir until dissolved. Reduce heat to low.
2
Prepare Tofu
While the dashi is simmering, cut the firm tofu into small cubes (about 1/2-inch) and set aside.
3
Rehydrate Seaweed
If using dried wakame seaweed, soak in water for about 10 minutes until rehydrated, then chop into smaller pieces.
4
Prepare Optional Ingredients
If using, slice the mushrooms thinly and cut carrots into thin rounds.

5
Combine Ingredients
Once the dashi is simmering, add the cubed tofu, rehydrated wakame, and any optional ingredients (mushrooms and carrots) to the pot.
6
Add Miso Paste
In a small bowl, take about 1/2 cup of the hot dashi broth and mix in 3 tablespoons of miso paste until smooth. This helps prevent lumps. Stir the miso mixture back into the pot.
7
Simmer Soup
Allow the soup to simmer gently for another 5-7 minutes, ensuring the tofu is warmed through and the flavors meld together.
8
Serve
Ladle the miso soup into bowls and garnish with sliced green onions. Serve hot.