Miso soup
A traditional Japanese soup made with dashi broth, miso paste, and ingredients like tofu, seaweed, and green onions.
Instructions
- In a medium-sized pot, bring the dashi broth to a gentle simmer over medium heat.
- While the broth is heating, soak the dried wakame seaweed in a small bowl of water for about 5 minutes, or until rehydrated. Drain and set aside.
- Once the broth is simmering, add the tofu cubes and sliced mushrooms to the pot. Cook for about 2-3 minutes.
- In a small bowl, mix the miso paste with a few tablespoons of the hot broth until smooth, then stir it back into the pot.
- Add the rehydrated wakame, soy sauce, mirin, and sugar to the soup. Stir gently to combine.
- Allow the soup to gently simmer for another 2 minutes to let the flavors meld, being careful not to boil the soup as it can affect the flavor and texture of the miso.
- Turn off the heat and add the sliced green onions, stirring them through the soup.
- Ladle the soup into bowls and garnish with sesame seeds if desired.
Nutritional Information & Health Goals
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