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Ingredients
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Broth
Soup
Method
Making the Broth
- 1
Prepare the Dashi
In a medium pot, bring the dashi stock (or water) to a gentle simmer over medium heat.
- 2
Mix in Miso
Once the broth is simmering, take a small amount of the hot liquid and mix it with the miso paste in a separate bowl until smooth. This will help dissolve the miso evenly.
- 3
Combine Miso with Broth
Add the dissolved miso paste back into the pot with the simmering broth. Stir well to combine. Do not let the broth boil after adding miso, as this can affect its flavor.
Preparing the Soup
- 4
Prepare Tofu
Cut the firm tofu into 1-inch cubes. Gently add the tofu to the pot of miso broth.
- 5
Rehydrate Seaweed
If using dried wakame, soak it in warm water for about 5 minutes, then drain and add it to the soup.
- 6
Add Green Onions
Chop the green onions (scallions) and add them to the pot for flavor and garnish.
- 7
Season the Soup
Add the soy sauce and salt to taste, adjusting based on your preference.
Serving the Soup
- 8
Final Touch
Allow the soup to heat through for another 2-3 minutes, ensuring all components are warm but not boiling.
- 9
Serve
Ladle the soup into bowls and serve hot. Enjoy your traditional miso soup!