Miso Soup 味噌汁
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