Miso Soup Recipe
Traditional Japanese soup with tofu and seaweed
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Ingredients
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Broth
Main Ingredients
Method
Prepare the Broth
- 1
Make the Dashi
Bring 4 cups of dashi stock to a gentle simmer in a pot over medium heat.
- 2
Add Miso Paste
In a small bowl, mix 3 tablespoons of miso paste with a ladleful of hot dashi to dissolve it. Then, stir the miso mixture back into the pot of dashi. Do not let the soup boil once the miso is added.
Prepare the Main Ingredients
- 3
Prepare Tofu
Cut 1 block of soft tofu into small cubes, approximately 1/2 inch in size.
- 4
Rehydrate Seaweed
In a small bowl, soak 1 tablespoon of dried wakame seaweed in warm water for about 10 minutes until it expands. Drain and set aside.
- 5
Chop Green Onions
Finely slice 2 stalks of green onions (scallions) and set aside for garnish.
Combine and Serve
- 6
Combine Ingredients
Once the dashi and miso are combined, gently add the tofu cubes and rehydrated seaweed to the pot. Allow it to heat for another 2-3 minutes without boiling.
- 7
Garnish and Serve
Ladle the miso soup into bowls and garnish with the sliced green onions. Serve hot.