Miso Soup Recipe

Making Miso Soup

Ingredients:

• 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.