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A light and savory Japanese soup, featuring umami-rich miso paste, delicate tofu, and tender seaweed. It's quick to prepare and a staple of Japanese cuisine.
Ingredients
- 4 cup dashi stock homemade or instant
- 1/4 cup white miso paste
- 4 ounce silken tofu drained and cubed
- 2 tablespoon dried wakame seaweed rehydrated
- 2 tablespoon green onions sliced
Instructions
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat. Do not boil.
- Remove a small amount of warm dashi stock and whisk it with the miso paste in a separate bowl until smooth.
- Reduce the heat to low. Add the diluted miso paste to the saucepan and stir until fully combined. Do not boil the soup after adding miso.
- Gently add the cubed silken tofu and rehydrated wakame seaweed to the soup. Simmer for 2-3 minutes to warm through.
- Ladle the hot miso soup into bowls and garnish with sliced green onions before serving.
Notes
For added flavor, you can include sliced mushrooms or a sprinkle of chopped green onions before serving. Adjust miso paste to taste. Ensure the miso is not boiled vigorously to preserve its beneficial probiotics.