Homemade Miso Soup
Directions
- 1Cover wakame seaweed with hot water and let it sit for 5 minutes.
- 2Cut half a block of silken or soft tofu into little cubes.
- 3Slice some green onions.
- 4Bring a pot of water to a boil and then reduce it to a simmer.
- 5Add a few teaspoons of dashi powder to the steaming water (not boiling).
- 6Take a little bit of the broth and whisk in some white miso paste until incorporated to avoid clumps.
- 7Add the whisked miso paste back into the pot.
- 8Add the rehydrated seaweed, tofu, and green onion to the pot.
- 9Optionally, add white beech mushrooms (roots cut off, rinsed) to the soup.
- 10Let everything simmer until heated through.
- 11Serve in a cute bowl.
Ingredients
- wakame seaweed
- 0.5 block silken or soft tofu, half a block, cut into little cubes
- green onions, sliced
- water
- tsp dashi powder
- white miso paste
- white beech mushrooms, roots cut off and rinsed
Equipment
potbowl
Tips
- Ensure dashi powder and miso paste are added to steaming, not boiling, water to preserve nutritional value.
- Whisk miso paste into a small amount of broth first to prevent clumps.
- Optional: add white beech mushrooms for extra flavor and texture.
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