Miso Soup

味噌汁 · Misoshiru

Ingredients5

• dashi stock800 ml
• white or mixed miso paste60 g
• silken tofu200 g
• dried wakame seaweed4 g
• green onion2

Method

1. Soak the dried wakame in cold water for 5 minutes, then drain and squeeze gently.
2. Cut the silken tofu into small cubes and thinly slice the green onion.
3. Bring the dashi to a gentle simmer in a saucepan; do not let it boil hard.
4. Ladle a little hot dashi into a bowl, whisk in the miso until smooth, then return the mixture to the pot.
5. Add the tofu and wakame and heat for 1 to 2 minutes without boiling, so the miso aroma stays fresh.
6. Ladle into bowls and top with green onion. Serve immediately.