Sunday, December 2, 2012

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
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.
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.

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