Name: Miso Soup 味噌汁
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 3 cups Homemade Dashi (Use Kombu Dashi for vegetarian); 3 Tbsp Miso paste (You can use awase miso (red+ white miso)); 170 g Silken tofu or soft tofu (Cut in Cube); 2 tsp Dried wakame seaweed; 1 green onion/scallion (Finely sliced)

Miso Soup 味噌汁

https://www.justonecookbook.com/homemade-miso-soup/

Prep Time 5

Cook Time 5

Total Time 10

Course Soup

Cuisine Japanese

Servings 3 ninja

Ingredients

3 cups Homemade Dashi Use Kombu Dashi for vegetarian
3 Tbsp Miso paste You can use awase miso (red+ white miso)
170 g Silken tofu or soft tofu Cut in Cube
2 tsp Dried wakame seaweed
1 green onion/scallion Finely sliced

Instructions

Prepare Dashi
Put 1 Tbsp. of miso in a ladle (or strainer) and blend it with dashi until it is thoroughly mixed. Continue this process until miso is all used. Usually each cup of dashi, you will need about 1 Tbsp. of miso. If you add tofu in your miso soup, tofu dilutes the soup a little bit so you might want to add ½ Tbsp. more miso.
Add tofu to the soup. Stir gently without breaking the tofu.
Soak dried wakame in water to rehydrate for 10 minutes and drain well.
Put the wakame and green onion in each bowl.
Return the miso soup to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavor.
DONE

Print Recipe