Miso Soup Recipe
Traditional Japanese soup with tofu and seaweed.
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Ingredients
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Broth
Vegetables and Tofu
Method
Preparing the Broth
Combine Dashi and Miso
In a medium pot, bring 4 cups of dashi stock to a gentle simmer over medium heat. Once simmering, reduce the heat to low.
Mix Miso Paste
In a small bowl, take 3 tablespoons of miso paste and add a few spoonfuls of the warm dashi stock. Whisk until smooth and the miso is completely dissolved.
Incorporate Miso into Broth
Gradually add the miso mixture back into the pot of dashi stock while stirring gently. Avoid boiling the soup after adding miso, as high heat can destroy its flavor.
Adding Vegetables and Tofu
Prepare Tofu
Carefully cut the block of silken tofu into small cubes, about 1 inch in size. Set aside.
Rehydrate Wakame
In a small bowl, soak 1 tablespoon of dried wakame seaweed in warm water for about 5 minutes until it expands. Drain and chop into smaller pieces if desired.
Add Ingredients to Soup
Gently add the cubed tofu and rehydrated wakame to the soup. Let them warm through for about 2-3 minutes.
Garnish with Green Onions
Finely slice the green onions. Before serving, sprinkle them over the soup for added flavor and garnish.