Miso Soup
The basic miso soup that the world is familiar with — cooked with dashi, miso, wakame and soft tofu.
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.
- 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.
- Pour the miso into the dashi (make sure to scrape the sides and bottom of the cup), add the wakame and tofu.
- 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.
Updated from two posts published in March 1, 2008 in July 25, 2019.
Updated from two posts published in March 1, 2008 in July 25, 2019. Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!
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