Miso Soup Recipe
This miso soup is full of savory flavors. Add more dashi to your soup if you want a stronger stock. You can use yellow, white, or red miso paste for this soup — yellow miso is sweet and creamy, red miso is stronger and saltier.
Ingredients
- 4 cups water
- 2 teaspoons dashi granules
- 3 tablespoons miso paste
- 1 (8 ounce) package silken tofu, diced
- 2 green onions sliced diagonally into 1/2 inch pieces
Instructions
- Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium and whisk in miso paste. Stir in tofu. Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Notes
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently sized jars or packets and vary in strength.