Miso Soup
The basic miso soup that the world is familiar with — cooked with dashi, miso, wakame and soft tofu.
Ingredients
- 6 cups dashi (or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
- 3 tablespoons miso paste
- 1 300-gram block soft tofu (silken or momen tofu are recommended), cut into half-inch cubes
- 2 generous pinches dried wakame soaked in hot water, drained and finely sliced
- 6 tablespoons finely sliced scallions
Instructions
- In a pot, heat the dashi until barely simmering.
- Ladle about half a cup of hot dashi into a bowl and stir in the miso paste until free from lumps.
- Drop the tofu cubes into the pot of dashi. As soon as the broth comes to a simmer, turn off the heat.
- Stir in the diluted miso paste, wakame and scallions.
Notes
Originally published in CASA Veneracion on March 1, 2008.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
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