Miso Soup with Tofu
Japanese
Miso soup comes together quickly once the dashi is ready. Tofu and wakame go in first, then the miso is whisked into a little broth before it goes back into the pot. That small extra step gives you an evenly seasoned soup without pockets of paste.
Miso varies quite a bit in saltiness and strength. Start with a little less than the recipe lists if you’re opening a new tub, then taste the broth before adding the rest.
- Servings (recipe yield)
- 4 servings
- Prep time
- Not provided
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Timing information was not provided by the recipe source.
Ingredients
- 4 cups dashi stock
- 3 tbsp, or to taste miso paste
- 4 oz tofu, cubed
- 1 tsp dried wakame seaweed
- 1 green onion, sliced
Instructions
- Bring the dashi to a gentle simmer. Add the cubed tofu and dried wakame and cook just until the wakame softens.
- Lower the heat. Ladle a little stock into a bowl, whisk the miso into it until smooth, and stir it back into the pot.
- Taste the broth and adjust with more dissolved miso as needed. Ladle into bowls and top with sliced green onion.
Source: Public Domain Recipes · yakatan · Recipe source · Public-domain source license