Miso Soup
A traditional soup made of a dashi stock mixed with softened miso paste.
Contains common allergens
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Instructions
- 1
Rehydrate the dried wakame in a small bowl of cold water for 5 minutes until expanded, then drain well.
- 2
In a medium saucepan, bring the prepared dashi stock to a gentle simmer over medium heat. Do not let it boil violently.
- 3
Carefully slide the cubed silken tofu into the hot dashi to heat through for about 1 minute.
- 4
Turn off the heat completely. This is critical to preserve the delicate aroma and beneficial probiotics of the fermented miso.
- 5
Place the miso paste into a ladle or small mesh strainer lowered partially into the broth. Use chopsticks or a whisk to dissolve the miso completely into the soup so there are no lumps.
- 6
Stir in the drained wakame. Ladle the soup immediately into small bowls and garnish with a generous pinch of finely sliced scallions.
Plan it in Listahan
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