Miso Soup with Seaweed
A traditional Japanese soup made with miso paste, seaweed, tofu, and green onions in a savory broth.
Instructions
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
- In a small bowl, combine the miso paste with a few tablespoons of the hot dashi stock. Whisk until the miso is fully dissolved and smooth.
- Add the dissolved miso back into the saucepan. Stir gently to combine, keeping the heat low to avoid boiling.
- Add the tofu cubes and dried wakame seaweed to the pot. Allow the seaweed to rehydrate and the tofu to heat through for about 3-4 minutes.
- Add the soy sauce, and if using, the mirin and grated ginger. Stir to incorporate.
- Turn off the heat, add the sliced green onions, and let the soup sit for a minute to allow the flavors to meld.
- Serve the miso soup hot in bowls, making sure to distribute the tofu and seaweed evenly.
Ingredients
Nutritional Information & Health Goals
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