Miso Soup Recipe
Make Miso Soup Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Vegetables
Method
Broth Preparation
- 1
Prepare the Dashi
In a medium saucepan, add 4 cups of water and bring to a boil. Stir in 1 tablespoon of dashi powder until fully dissolved. Reduce heat to low and let it simmer for 5 minutes.
- 2
Add Miso Paste
Remove the saucepan from heat and whisk in 3 tablespoons of miso paste until fully dissolved. Set aside.
Vegetable Preparation
- 3
Prepare Tofu
While the broth is simmering, cut the firm tofu into small cubes (about 1/2 inch). Set aside.
- 4
Rehydrate Seaweed
If using dried wakame seaweed, soak it in warm water for about 10 minutes until it expands. Drain and chop into smaller pieces if desired.
- 5
Slice Green Onions
Take the green onions and slice them thinly. Set aside for garnishing.
Final Assembly
- 6
Combine Ingredients
Return the broth to low heat and add the diced tofu and rehydrated seaweed. Allow to heat through for about 2-3 minutes.
- 7
Serve
Ladle the soup into bowls and garnish with sliced green onions. Serve warm.
