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Ingredients
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Base Ingredients
Vegetables
Method
Prepare the Dashi
- 1
Making Dashi Stock
In a pot, bring 4 cups of water to a boil. Add kombu (seaweed) and bonito flakes (if using) to the boiling water. Remove from heat and let steep for about 10 minutes. Strain the stock to remove solids and set aside.
Make the Soup
- 2
Mixing Miso
In a small bowl, take 3 tablespoons of miso paste and mix it with a few tablespoons of the warm dashi stock until smooth and well combined.
- 3
Combining Ingredients
In the pot with the remaining dashi stock, bring it to a gentle simmer. Add the cubed firm tofu and dried wakame seaweed. Simmer for about 3-5 minutes until the tofu is heated through and the seaweed is rehydrated.
- 4
Finishing Touches
Remove the pot from heat. Stir in the mixed miso paste until fully dissolved. Avoid boiling the soup after adding miso to preserve its flavor and health benefits.
- 5
Serve
Ladle the miso soup into bowls and garnish with chopped green onions before serving.