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Devour.Asia

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You are here: Home / All Recipes / Miso Soup

Miso Soup

Connie Veneracion
The basic miso soup that the world is familiar with — cooked with dashi, miso, wakame and soft tofu.
Basic miso soup in bowl
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Soup
Cuisine Japanese
Servings 6 people

Ingredients
  

  • 1 300-gram block soft tofu
  • 2 generous pinches dried wakame
  • 6 cups dashi, (or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
  • 3 tablespoons miso paste
  • 6 tablespoons finely sliced scallions

Instructions
 

  • Cut the tofu into half-inch cubes.
  • Soak the dried wakame in hot water until rehydrated and softened.
    Soft tofu cut into cubes and wakame soaking in hot water
  • In a pot, heat the dashi until barely simmering.
  • Drain the wakame and squeeze off excess water; save the soaking water.
  • Cut the wakame into half inch slices.
  • Place the miso paste in a cup, add the still hot soaking liquid and add just enough dashi from the pot to dissolved the miso into a thin paste.
    Sliced rehydrated wakame and diluted miso paste
  • Pour the miso into the dashi (make sure to scrape the sides and bottom of the cup), add the wakame and tofu.
    Steps in making miso soup
  • Stir the miso soup and when it comes to a simmer once more, turn off the heat.
  • Stir in the scallions before serving.

Notes

Basic miso soup is a template, a canvass painted with two fundamentals — dashi and miso. What you add to it is up to you.
Miso soup with soft tofu, wakame and scallions
Updated from two posts published in March 1, 2008 in July 25, 2019.
Keyword Miso Soup
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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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