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
- 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.