Miso is a traditional Japanese ingredient produced by fermenting soybeans with salt and sometimes with rice, kelp, seaweed, etc.
Miso soup is usually served as a side dish, but it can also contain various ingredients such as seaweed, tofu and green onions. It is a main ingredient in Japanese cuisine and is considered a healthy and pleasant food.
Japanese miso soup
Ingredients
- 4 cups dashi stock (can be made from instant dashi powder or by cooking kelp flakes and bonito)
- 4 tablespoons miso paste (you can use white or red miso paste)
- 2-3 green onions, thinly sliced
- 4-5 pieces of diced tofu
- 2-3 leaves of dried seaweed such as wakame or kombu, rehydrated and thinly sliced
Directions
- Bring the dashi stock to a boil in a pot over medium heat.
- In a separate bowl, mix some of the hot dashi broth with the miso paste until smooth.
- Slowly pour the miso mixture back into the pot with the remaining dashi broth, stirring constantly to prevent lumps from forming.
- Add the green onions, tofu and seaweed to the pot and let it boil for another 2-3 minutes.
- Taste the soup and adjust the seasoning if necessary, adding more miso paste if desired.
- Serve the soup hot and enjoy!
- Note: You can add or change the ingredients as you like, some add mushrooms, carrots, etc.
