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Ingredients
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Miso Soup Ingredients
Method
Miso Soup Directions
- 1
Prepare the Wakame
In a small bowl, soak the dried wakame seaweed in warm water for about 10 minutes until it expands and becomes tender. Once done, drain the water and set the wakame aside.
- 2
Prepare the Tofu
Carefully remove the silken tofu from its packaging. Gently pat it dry with a paper towel and cut it into small cubes, about 1-inch each. Set aside.
- 3
Heat the Water
In a medium saucepan, bring 4 cups of water to a gentle boil over medium heat.
- 4
Add the Miso
Once the water is boiling, reduce the heat to low. In a small bowl, mix the organic shiro-miso with a ladleful of hot water to create a smooth paste. This helps to dissolve the miso easily.
- 5
Combine the Ingredients
Add the miso paste back into the saucepan with the remaining water. Stir well to incorporate the miso evenly into the broth. Then, add the soaked wakame and tofu cubes to the pot.
- 6
Finalize the Soup
Allow the soup to simmer gently for about 5 minutes. Be careful not to let it boil after the miso is added, as boiling can destroy the beneficial probiotics in the miso.
- 7
Garnish and Serve
Finely chop the scallions. Remove the soup from heat, and ladle it into bowls. Top each bowl with the chopped scallions before serving hot.