Miso Soup
A light, savory Japanese soup with tofu, seaweed, and a delicate miso broth - the miso goes in last, off the heat, so it never boils and keeps its aroma.
⏱ 20 min🍽 4 servings
lunchquickvegetarianasian
Ingredients
- •4 cups dashi or vegetable broth
- •3 tbsp miso paste
- •1 cup cubed silken tofu
- •2 tbsp dried wakame seaweed
- •2 green onions, sliced
Steps
- 1.Soak the dried wakame in a small bowl of water for 5 minutes to rehydrate, then drain.
- 2.Bring the dashi or vegetable broth to a gentle simmer - do not boil.
- 3.Add the tofu and rehydrated wakame, warming through for 2-3 minutes.
- 4.Remove from the heat, whisk a ladleful of the hot broth into the miso paste until smooth, then stir it back into the pot - adding miso off the heat and last keeps it from turning bitter and losing its aroma.
- 5.Garnish with sliced green onions before serving.