Making Miso Soup


  • 3 cups water (or dashi1)
  • 1 small green onion (or scallion) sliced
  • 3 heaping tablespoons miso paste
  • 5 oz tofu (firm or silken, your choice), cut in ¼ inch cubes (optional)
  • Wakame2 (kelp) optional

To Prepare:

  1. Bring the water or dashi to a simmer and add chopped onion.
  2. Allow to simmer until the onions soften, about a minute or two and add wakame if desired.
  3. Take a few teaspoons of the broth and mix with the miso paste and stir to create a smoother consistency.
  4. Add the softened miso paste to the broth and mix in well.
  5. Simmer the broth for another 5 minutes and add tofu, and any other desired items (vegetables, noodles, etc).
  6. 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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