Homemade Miso Soup
Classic miso soup made easily at home with just a few ingredients!
Servings 2
Cost $3
Ingredients
- 4 tbsp Miso
- 4 cups Water
- 4 tsp Dashi powder
- 200 g Tofu (about 1/2 pack)
- 1-2 tbsp Dried wakame seaweed
- 1 Green onion, sliced
Instructions
- Cut the tofu: Gently slice tofu into bite-sized cubes. If using silken tofu, handle carefully so it doesn’t break up. Cut green onions as well, set aside.
- Prepare the broth: Add water and dashi powder to a medium pot. Warm over medium heat until the dashi is dissolved. Let it simmer lightly for a few minutes to develop flavor, then reduce heat to low.
- Add dried seaweed/wakame: Measure and add dried seaweed directly into the pot. Be precise when measuring as it expands significantly in volume once rehydrated.
- Warm the tofu in the broth: Add the tofu cubes and warm them through. Keep the heat gentle — just warming, not boiling. Add green onions.
- Turn off the heat and dissolve the miso: Turn off the heat completely. Put miso in a ladle, add a little hot broth, and whisk until smooth. Stir the miso slurry back into the pot.
- Serve immediately: Ladle the soup into bowls and enjoy warm. Miso soup is best fresh — the texture and brightness are at their peak right after making it.