japanese miso soup

Name: japanese miso soup
Cook time: 10 min
Total time: 10 min
Ingredients: 5 cups water; 2 1/2 tsp hon-dashi (- instant dashi powder); 5 Tbsp shiro miso ( - you can use Aka (red) miso if you want a stronger taste.); 2 oz extra firm tofu ( - diced); pinch dried wakame; green onion ( - sliced, for garnish)

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Cook Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : romain | glebekitchen

miso soup

Ingredients

Remove All · Remove Spices · Remove Staples

5 cups water2 1/2 tsp hon-dashi (- instant dashi powder)5 Tbsp shiro miso (- you can use Aka (red) miso if you want a stronger taste.)2 oz extra firm tofu (- diced)pinch dried wakamegreen onion (- sliced, for garnish)

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Instructions

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Step 1

If you are adding wakame, bring a small amount of water to boil. Add a pinch of dried wakame. You won't believe how much it expands. It's crazy. Strain it, slice it up and set it aside. Discard the water.

Step 2

Add the hon-dashi to 5 cups of water. Bring to a boil. Let boil for a minute or two.

Step 3

Remove the pot from the heat. Put the miso in a small mesh strainer. Now lower it into the broth but keep the top above the surface. Use some chopsticks to stir the miso, pushing it through the strainer. No lumps!

Step 4

Add the diced tofu and reconstituted wakame if using.

Step 5

Garnish with sliced green onion. Serve. Enjoy.