Miso Soup Recipe
Traditional Japanese soup made with miso paste.
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Ingredients
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Broth
Vegetables
Method
Preparation
- 1
Prepare the Dashi Stock
In a pot, bring 4 cups of water to a boil. Add dried bonito flakes or kelp to create dashi. Let it simmer for about 5-10 minutes, then strain the stock to remove the solids.
- 2
Prepare the Vegetables
Cube the tofu into small bite-sized pieces. Chop the green onions into thin slices. Soak the dried wakame seaweed in water for about 5 minutes until it expands, then drain and chop if necessary.
Cooking
- 3
Combine Ingredients
In the pot with the prepared dashi stock, bring the heat to medium. Add the cubed tofu and wakame seaweed to the broth.
- 4
Add Miso Paste
In a small bowl, take a ladle of hot dashi broth and dissolve the miso paste in it. Once completely mixed, add the miso mixture back into the pot with the rest of the broth.
- 5
Finish and Serve
Add the chopped green onions to the soup. Stir gently and let it simmer for an additional 2-3 minutes. Taste and adjust seasoning if necessary. Serve hot.
