Miso Soup
Prepare a traditional Japanese miso soup using dashi broth, miso paste, tofu, and seaweed, simmered to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Water (for the dashi broth) | 1 | Liter |
| Dashi Granules (instant dashi granules) | 2 | Tbsp |
| Miso Paste (white or red miso paste) | 100 | Grams |
| Tofu (firm tofu, cut into small cubes) | 200 | Grams |
| Wakame Seaweed (dried wakame seaweed) | 10 | Grams |
| Green Onions (sliced thinly) | 3 | Count |
Instructions
- In a pot, bring 1 liter of water to a boil and add 2 tbsp of dashi granules. Stir until dissolved to make the dashi broth.
- Reduce the heat to low and add 100 grams of miso paste. Stir gently until the miso paste is fully dissolved in the broth.
- Add 200 grams of cubed tofu and 10 grams of dried wakame seaweed to the pot. Simmer for 5 minutes until the tofu is heated through and the seaweed is rehydrated.
- Remove the pot from heat and add 3 sliced green onions. Stir gently to combine.
- Serve the miso soup hot in bowls, ensuring each serving has tofu, seaweed, and green onions.
Prep
- Soak dried wakame seaweed in water for 10 minutes before cooking.
Kitchen equipment
Miso Soup BowlsLadle