Miso Soup Recipe

Time30m

Serves4

3½ shiro miso, tofu, seaweed, green onion

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Ingredients

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1
Soak the Seaweed
In a small bowl, soak the dried wakame seaweed in water for about 10 minutes until it expands and softens. Drain and set aside.
2
Prepare the Tofu
While the seaweed is soaking, drain the firm tofu and cut it into small cubes (about ½ inch). Set aside.
3
Chop the Green Onions
Wash the green onions, slice off the root ends, and chop them into thin slices. Set aside.

4
Heat the Water
In a medium-sized pot, bring 4 cups of water to a gentle simmer over medium heat.
5
Add Miso
Once the water is simmering, reduce the heat to low. In a separate bowl, mix the 3.5 tablespoons of shiro miso with a ladleful of hot water from the pot until smooth. This will help dissolve the miso evenly.
6
Combine Ingredients
Pour the dissolved miso back into the pot and stir gently. Add the soaked and drained seaweed, and the cubed tofu. Allow the soup to heat through for about 5 minutes without boiling.
7
Add Green Onions
Just before serving, sprinkle the chopped green onions into the soup. Stir gently and let them warm for about 1 minute.

8
Serve Hot
Ladle the miso soup into bowls and enjoy it hot. You can adjust the seasoning with additional miso to taste if desired.