Miso Soup Recipe
Traditional Japanese soup with tofu and seaweed.
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Ingredients
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Broth
Soup Ingredients
Method
Prepare the Broth
- 1
Make Dashi Stock
In a pot, bring 4 cups of water to a boil. Add kombu (dried kelp) and bonito flakes to the water. Let it simmer for about 5 minutes, then strain out the solids to obtain clear dashi stock.
- 2
Mix Miso Paste
Lower the heat to medium-low, and add 3 tablespoons of miso paste to the dashi stock. Stir well until the miso is completely dissolved, ensuring there are no lumps.
Prepare Soup Ingredients
- 3
Prepare Tofu
Cut 1 cup of tofu into small cubes. Gently add them to the miso broth, allowing them to heat through without breaking apart.
- 4
Rehydrate Wakame Seaweed
In a small bowl, soak 2 tablespoons of dried wakame seaweed in warm water for about 5 minutes. Once rehydrated, drain and add to the soup.
- 5
Chop Green Onions
Finely chop 2 stalks of green onions. Add them to the miso soup just before serving for a fresh flavor.