Miso soup is a staple in Japanese cuisine. This simple recipe will bring the essence of traditional Japanese flavors into your kitchen. It’s perfect as a starter, a quick lunch, or a comforting dinner accompaniment.
Ingredients
- 4 cups of water
- 2 teaspoons dashi granules (Japanese soup stock)
- 3 tablespoons miso paste
- 1 block of silken tofu
- 1 cup of seaweed (wakame)
- 2 green onions
- Optional: mushrooms, diced soft vegetables, chicken or fish cubes
Instructions
- Begin by preparing all the ingredients. If you’re using dried wakame, soak it in water for about 5 minutes. Drain and set aside. Cut the tofu into cubes and chop the green onions.
- In a medium-sized pot, bring the 4 cups of water to a simmer. Add the dashi granules and stir until dissolved.
- Add the tofu cubes and wakame to the pot. If you’re including any additional ingredients like mushrooms or vegetables, add them at this point. Let the soup simmer gently for a few minutes.
- In a small bowl, take some of the warm dashi broth and mix it with the miso paste to dissolve. Once dissolved, add the miso mixture back into the pot.
- Turn off the heat just before the soup starts to boil post-adding the miso. Garnish with green onions and serve.
