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Miso Soup
Created by: Howcan Team
Ingredients
- 4 cups of dashi stock
- 1/4 cup of miso paste
- 1/2 block of tofu, cubed
- 2 tablespoons of dried seaweed
- 2 green onions, thinly sliced
Instructions
- In a medium pot, bring 4 cups of dashi stock to a simmer over medium heat.
- In a small bowl, dilute 1/4 cup of miso paste with a small amount of the hot dashi stock to form a smooth paste.
- Add the diluted miso paste to the simmering dashi stock and stir to combine.
- Add 1/2 block of cubed tofu and 2 tablespoons of dried seaweed to the pot.
- Simmer for 5 minutes, stirring occasionally.
- Remove the pot from the heat and let it cool for a few minutes.
- Ladle the miso soup into bowls and garnish with thinly sliced green onions.
- Serve hot and enjoy!
Miso soup is a traditional Japanese dish with a rich history dating back to the 7th century. It is a staple in Japanese cuisine and is made from dashi stock, miso paste, and ingredients like tofu, seaweed, and green onions. The soup has evolved over the centuries, with different regions in Japan adding their own unique twists to the recipe. Chefs like Nobu Matsuhisa have popularized miso soup in the West, and it can now be found in Japanese restaurants worldwide. The best version of this dish can be found in Japan, where the quality of the miso paste and dashi stock is crucial. The key to a great miso soup lies in the balance of flavors and the freshness of the ingredients.
20 min
4
120 calories
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