Miso Soup with Tofu and Wakame

Miso soup is so exotically delicious that you might assume that it's difficult to make.  The truth is- it's not,  miso soup is one of the easiest things to make and only takes about 10 min. to cook.

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.

Shopping List

Hondashi - soup stock or make your own Dashi recipe below.

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.

April 29, 2020

·         Make your own dashi in about 10 minutes with 2 ingredients and water.

·         Use this in place of the water and Hondashi granuales in recipe above.

·         This will keep in the fridge for a week and frozen for up to 3 months.

·         You can use dashi to poach vegetables and for Oyakodonburi.

EASY DASHI 

6 cups water

4-6 inch piece of kombu

1 1/2 cups loosely packed bonito flakes

Bring water to a boil and remove from heat.

Add kombu and bonito flakes.

Let steep for 10 minutes.

Strain.

***For extra flavor- soak kombu in the water overnight, then bring it to a simmer (don't boil), turn off stove, add bonito flakes and let it steep for 10 minutes, then strain.