Miso soup is a staple in Japanese cuisine and it’s a popular dish both in Japan and around the world. The soup is made with miso paste and dashi stock, which is a broth made from dried kelp and bonito flakes. The soup is typically served in small bowls as part of a traditional Japanese breakfast, although it’s also a comforting dish to enjoy on a chilly day.
Making miso soup at home is easy and requires just a few ingredients. In this recipe, we’ll show you how to make a classic miso soup using tofu and green onions, but feel free to experiment with different ingredients and toppings to create your own version of this delicious soup.
- 4 cups dashi stock
- 1/2 block of silken tofu, cut into small cubes
- 3 tablespoons miso paste
- 1/4 cup sliced green onions
- 1 tablespoon dried seaweed, such as wakame (optional)
- Bring the dashi stock to a boil in a medium-sized pot.
- Lower the heat to medium and add the tofu and dried seaweed, if using.
- In a small bowl, whisk together the miso paste and a ladleful of the hot dashi stock until the miso paste is completely dissolved.
- Add the miso paste mixture to the pot and stir gently to combine.
- Simmer the soup for 1-2 minutes, or until the tofu is heated through and the seaweed is rehydrated.
- Divide the soup into small bowls and sprinkle sliced green onions on top of each bowl.
Miso soup is a nutritious and flavorful dish that is perfect for any time of day. It’s also versatile, and you can experiment with different ingredients such as mushrooms, spinach, or seafood to create your own unique version of the soup. So, give this classic miso soup recipe a try and enjoy the comforting and delicious flavors of Japan.