Homemade Miso Soup
A cloudy bowl of salty, umami-rich Miso Soup is just what winter ordered. And the homemade version couldn't be simpler.
Servings: 4 side soup
- 4 cups water
- 2 Tbsp Miso Paste (not the low-sodium kind)
- 1 Tbsp dried seaweed (wakame) (optional)
- 1/2 block firm tofu (diced into 1/2 inch cubes, about 1 cup)
Bring dash stock or water to a boil in a medium saucepan. Turn off the heat and whisk in miso paste.
Add tofu and dried seaweed/wakame, if using. Cover and let the residual heat gently warm the tofu and rehydrate the dried seaweed/wakame, about 5 minutes. If you like, gently reheat soup until steaming. MAKE SURE THE SOUP DOES NOT BOIL!!
Garnish with green onion, if desired. Serve immediately.