 Miso
Soup Recipe
Ingredients:
3 cups water (or dashi1)
1 small green onion (or scallion) sliced
3 heaping tablespoons miso paste
5oz tofu (firm or silken, your choice), cut in ¼ inch cubes (optional)
Wakame2
(kelp) optional
To Prepare:
Bring the water or dashi to a simmer and add chopped onion. Allow to simmer
until the onions soften, about a minute or two and add wakame if desired.
Take a few teaspoons of the broth and mix with the miso paste and stir to
create a smoother consistency. Add the softened miso paste to the broth and
mix in well. Simmer the broth for another 5 minutes and add tofu, and any
other desired items (vegetables, noodles, etc). Ladle into your bowl and
enjoy.
1 Dashi is a stock considered fundamental to
Japanese cooking and made with kombu (kelp) and katsuobushi
(dried bonito flakes).
2 Wakame is a type of edible kelp added to
soups and salads in Japan.
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