Miso Soup Recipe
Traditional Japanese soup with tofu and seaweed.
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Ingredients
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Broth
Main Ingredients
Method
Prepare the Broth
- 1
Make Dashi Stock
In a pot, bring 4 cups of water to a simmer. Add kombu and bonito flakes if using to make Dashi. Let it simmer for about 10 minutes, then strain to remove solids.
- 2
Add Miso Paste
Return the strained Dashi to the pot. Reduce heat to low and dissolve 3 tablespoons of miso paste in a small bowl with a little warm Dashi. Stir until smooth, then add back to the pot. Mix well and keep warm.
Prepare the Ingredients
- 3
Prepare Tofu
Gently drain the silken tofu and cut it into small cubes, about 1-inch each.
- 4
Soak Wakame
In a small bowl, soak 1 tablespoon of dried wakame seaweed in warm water for about 5-10 minutes until it expands. Drain and set aside.
- 5
Chop Green Onions
Thinly slice the green onions (scallions) and set aside for garnish.
Combine and Serve
- 6
Assemble Soup
Bring the miso broth back to a gentle simmer and add the cubed tofu and soaked wakame. Stir gently to avoid breaking the tofu.
- 7
Serve
Ladle the soup into bowls and garnish with sliced green onions. Serve hot.
