Miso Soup

Name: Miso Soup
Total time: 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups awase dashi (kombu and bonito stock); 3-4 tbsp miso paste (white; red; or awase); 1/2 block silken tofu (cubed); 2 tbsp dried wakame (seaweed); 2 scallions (finely sliced)

A traditional soup made of a dashi stock mixed with softened miso paste.

10 minutes

Serves 4

Side/Breakfast

Contains common allergens

Fish Seafood Soy

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Instructions

6 steps

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.

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