Homemade Miso Soup

15 mins
Serves 1
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Directions

  1. 1Cover wakame seaweed with hot water and let it sit for 5 minutes.
  2. 2Cover wakame seaweed with hot water and let it sit for 5 minutes.
  3. 3Cover wakame seaweed with hot water and let it sit for 5 minutes.
  4. 4Cut half a block of silken or soft tofu into little cubes.
  5. 5Cut half a block of silken or soft tofu into little cubes.
  6. 6Cut half a block of silken or soft tofu into little cubes.
  7. 7Slice some green onions.
  8. 8Slice some green onions.
  9. 9Slice some green onions.
  10. 10Bring a pot of water to a boil and then reduce it to a simmer.
  11. 11Bring a pot of water to a boil and then reduce it to a simmer.
  12. 12Bring a pot of water to a boil and then reduce it to a simmer.
  13. 13Add a few teaspoons of dashi powder to the steaming water (not boiling).
  14. 14Add a few teaspoons of dashi powder to the steaming water (not boiling).
  15. 15Add a few teaspoons of dashi powder to the steaming water (not boiling).
  16. 16Take a little bit of the broth and whisk in some white miso paste until incorporated to avoid clumps.
  17. 17Take a little bit of the broth and whisk in some white miso paste until incorporated to avoid clumps.
  18. 18Take a little bit of the broth and whisk in some white miso paste until incorporated to avoid clumps.
  19. 19Add the whisked miso paste back into the pot.
  20. 20Add the whisked miso paste back into the pot.
  21. 21Add the whisked miso paste back into the pot.
  22. 22Add the rehydrated seaweed, tofu, and green onion to the pot.
  23. 23Add the rehydrated seaweed, tofu, and green onion to the pot.
  24. 24Add the rehydrated seaweed, tofu, and green onion to the pot.
  25. 25Optionally, add white beech mushrooms (roots cut off, rinsed) to the soup.
  26. 26Optionally, add white beech mushrooms (roots cut off, rinsed) to the soup.
  27. 27Optionally, add white beech mushrooms (roots cut off, rinsed) to the soup.
  28. 28Let everything simmer until heated through.
  29. 29Let everything simmer until heated through.
  30. 30Let everything simmer until heated through.
  31. 31Serve in a cute bowl.
  32. 32Serve in a cute bowl.
  33. 33Serve in a cute bowl.

Ingredients

  • wakame seaweed
  • wakame seaweed
  • wakame seaweed
  • 0.5 block silken or soft tofu, half a block, cut into little cubes
  • 0.5 block silken or soft tofu, half a block, cut into little cubes
  • 0.5 block silken or soft tofu, half a block, cut into little cubes
  • green onions, sliced
  • green onions, sliced
  • green onions, sliced
  • water
  • water
  • water
  • tsp dashi powder
  • tsp dashi powder
  • tsp dashi powder
  • white miso paste
  • white miso paste
  • white miso paste
  • white beech mushrooms, roots cut off and rinsed
  • white beech mushrooms, roots cut off and rinsed
  • 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.
Homemade Miso Soup | Clip Recipe