Miso Soup Recipe
Make Miso Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Vegetables
Method
Prepare the Broth
- 1
Prepare Dashi Stock
In a medium-sized pot, bring 4 cups of water to a boil. If using kombu and bonito flakes, add them after the water reaches a boil and let them simmer for 5-10 minutes. Strain out the solids, and you should have a clear dashi stock.
- 2
Mix in Miso
Once the dashi stock is ready, reduce the heat to low. In a small bowl, take 3 tablespoons of miso paste and add a ladle of the warm dashi stock to it. Stir until the miso is fully dissolved, then add this mixture back into the pot, stirring gently. Do not let it boil as this can affect the miso's flavor.
Add Vegetables
- 3
Prepare Tofu
Cut the firm tofu into small cubes (about 1/2 inch). Add these cubes to the miso broth and allow them to warm through for about 3-4 minutes.
- 4
Rehydrate Seaweed
In a separate bowl, soak the dried wakame seaweed in warm water for about 5 minutes until it expands. Drain and add it to the soup.
- 5
Finish with Green Onions
Just before serving, stir in the chopped green onions to the soup for a fresh flavor.