The hardest part about making miso soup is acquiring the ingredients. Once you have them you can make several pots - especially if you start with instant hondashi (soup base) which is available at most Asian grocery stores or well stocked markets.
|Hondashi - soup stock|
|Miso paste - any white miso paste will work|
|Wakame - dried seaweed. Soak in cold tap water to re-hydrate before adding to the soup.|
|Tofu - I prefer soft tofu in my miso soup, but you can use firm or regular.|
MISO SOUP with TOFU and WAKAME
6 cups water
2 ½ tsp. instant hondashi granules
¼ cup white miso
¼ cup wakame (soaked)
½ block regular or soft tofu, cubed small
Green onions, sliced small for garnish
Pour water in a pot and bring to a boil. Add hondashi and mix to stir. Lower heat to a simmer; when the broth stops boiling; whisk in miso paste. (Don’t boil the miso or it will get grainy). When the miso has dissolved; add tofu and seaweed; let simmer for about 5 minutes. Serve garnished with green onions.