Miso Soup
Discover the comfort of miso soup—an ancient Japanese dish that's simple, nourishing, and an artful blend of flavors. Perfect for any meal!
Equipment
- Normal Kitchen Utensils
Ingredients
- 4 C Dashi Stock Or Vegetable Or Fish Broth
- 3-4 Tbsp Miso Paste Any Type
- 5 Oz. Medium Tofu Roughly 32/3 C
- 1-2 Green Onions Sliced
- 1-2 Square Inches Dried Nori (Seaweed) Or 1/3 C of dried Wakame (Also Seaweed); See Notes
- Salt to Taste If Necessary
Instructions
- Heat the dashi/broth to a simmer in a medium pot.4 C Dashi Stock
- While the broth heats up, cut the tofu into 1/2 inch to 1/4 inch cubes. Leave them on a paper towel to dry out a bit.5 Oz. Medium Tofu
- If using Nori, cut it into similar-sized squares. You can use the down time here to slice the green onions as well.1-2 Square Inches Dried Nori (Seaweed)
- When the broth is simmering, add the tofu and (if you are using it) Wakame. Simmer 1-2 minutes to let the Wakame reconstitute and the tofu absorb some flavor. Only stir gently after adding the tofu. Try not to break it up.
- Cut the heat and gently stir in the miso paste. It will make the soup cloudy.3-4 Tbsp Miso Paste
- If you are using Nori, add it now.
- Taste for salt. You can use additional miso to to act as salt as well.Salt to Taste
- Pour the soup into bowls and serve it hot, topped with the green onions.1-2 Green Onions
Notes
Wakame and nori are both dried seaweed, but wakame comes in little shriveled pieces and is lighter in flavor than nori, which comes in flat sheets. Nori is much easier to find and can also be called seaweed snacks. You should be able to at least find nori as most larger grocery stores, but if you can't find any seaweed, you can either do without it, or try some wilted spinach in its place.
Ultimately, as simple as miso soup is, you can really break it down to the broth and miso paste to get the primary essence of its flavor. The other ingredients add that extra "oomph" and, in tofu's case, protein.