Enjoy the process of learning to make your own Miso Soup from scratch, and enjoy the delicious end product! This comforting Japanese classic is not only nourishing but also surprisingly easy to prepare. Add a combination of tofu, seaweed, and green onions to suit your preferences for a hearty and soul-warming meal.
Ingredients:
- 4 cups of dashi (Japanese soup stock, can be made from kombu seaweed and bonito flakes)
- 1/4 cup of miso paste
- 1 cup of tofu, diced into small cubes
- 2 tablespoons wakame seaweed, soaked and chopped
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon mirin (optional)
- 1 teaspoon sesame oil (optional)
Instructions:
- In a pot, bring the dashi to a gentle simmer. If you’re making your own dashi, remove the kombu just before it comes to a boil, then add bonito flakes, simmer for 5 minutes, and strain.
- In a small bowl, dilute the miso paste with a few tablespoons of the warm dashi to ensure smooth incorporation. Add the diluted miso paste back into the pot.
- Add tofu cubes to the soup and let them simmer for about 5 minutes until they absorb the flavors. Incorporate the soaked and chopped wakame seaweed into the soup, letting it cook for an additional 2-3 minutes.
- Season the soup with soy sauce and mirin, adjusting according to taste. If desired, drizzle with sesame oil for added depth of flavor. Garnish your soup with thinly sliced green onions just before serving. Enjoy!
