Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
8 Mins
Total Time:
13 Mins
The origin of miso soup can be traced back hundreds of years in Japan. The main seasoning of miso soup is miso, which is a fermented condiment made from soybeans and either rice or barley, known for its rich salty taste and deep umami flavor. Miso soup is one of Japan’s unique delicacies, and on cold winter days, a steaming bowl of miso soup can warm the body and soul.
Ingredients
Adjust Servings
Instructions
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In a medium-sized pot, bring the water to a boil. Reduce the heat to medium-low. Add the dashi granules into the pot.
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Scoop miso paste in the sieve, then lower it into the stock. Use a spoon to stir it to dissolve and stir gently to combine. Be careful not to boil the soup as high heat can destroy the delicate flavor of miso.
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Once the soup begins to simmer, add the tofu and wakame seaweed. Let them cook for about 3 minutes, then remove from heat. Ladle the soup into bowls, garnish with sliced green onions, and enjoy while hot!
Notes
Miso paste varies in saltiness, so you can adjust the amount to suit your taste. Additionally, feel free to add other ingredients like shimeji mushroom or daikon radish to customize your miso soup.