Miso Soup Recipe
Make Miso Soup Recipe in just 30m. 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 Broth
In a medium saucepan, bring 4 cups of water to a boil over medium-high heat. Once boiling, reduce heat to low and add 1 tablespoon of dashi granules, stirring until dissolved.
- 2
Add Miso Paste
Using a ladle, take a small amount of the hot dashi broth and mix in 3 tablespoons of miso paste in a separate bowl until smooth. This will help prevent clumps. Add the miso mixture back into the saucepan, stirring gently.
Add Vegetables
- 3
Prepare the Tofu and Seaweed
Cut 1 cup of firm tofu into small cubes and soak 0.5 cup of dried wakame seaweed in warm water for about 10 minutes until rehydrated. Drain and chop the wakame into smaller pieces.
- 4
Add Tofu and Seaweed to Broth
Gently add the cubed tofu and chopped wakame to the dashi broth. Allow to simmer for about 5 minutes, ensuring the tofu is heated through.
- 5
Prepare the Green Onions
While the soup is simmering, slice the green onions (scallions) thinly.
- 6
Finish the Soup
Once the tofu is heated, remove the soup from heat and stir in the sliced green onions. Taste and adjust with additional miso or salt if needed.