Miso Soup
A traditional Japanese soup made with savory miso paste, soft tofu, wakame seaweed, and green onions. This comforting soup is light yet satisfying, perfect as a starter or side dish.
Ingredients
- 4 cups dashi stock (or vegetable broth for vegetarian)
- 4 tbsp white miso paste
- 8 oz silken tofu, cubed
- 2 tbsp dried wakame seaweed, rehydrated
- 2 green onions, thinly sliced
- 1/2 cup water (for rehydrating wakame)
Instructions
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1
Place the 2 tbsp rehydrated dried wakame seaweed in a small bowl with cold 1/2 cup water (for rehydrating wakame) and soak for 5-10 minutes until rehydrated. Drain and set aside.
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2
In a medium saucepan, bring the 4 cups dashi stock (or vegetable broth for vegetarian) to a simmer over medium heat. Be careful not to let it boil.
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3
Reduce the heat to low. Take about 1/2 cup of the hot dashi and place it in a small bowl.
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4
Add the 4 tbsp white miso paste to the small bowl and whisk until completely dissolved with no lumps.
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5
Pour the miso mixture back into the saucepan with the remaining dashi and stir gently to combine. Keep the soup at a low temperature, do not boil as this will destroy the beneficial enzymes in the miso.
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6
Add the 8 oz cubed silken tofu and rehydrated wakame to the soup and simmer gently for 2-3 minutes, just until heated through.
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7
Remove from heat and ladle into serving bowls.
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8
Garnish with 2 thinly sliced green onions and serve immediately.