Miso Soup with Tofu and Wakame

13 08 2012
A friend of mine asked me to put a basic miso soup recipe on my website. This can be used as a template for any type of miso soup. Basically you always want to start with dash, which is the Japanese fish stock. It is normally made with shaved bonito flakes but now you can make it with instant dashi powder or dashi packs that look like teabags. Basically you just make the dashi according to the package and then proceed from there. You can vary the type of miso. I often us a mix of red and white miso. White miso is sweeter and milder than the red. You can other vegetables or even seafood or chicken into miso soup. Be creative.

1 tbsp instant wakame

2 1/2 cups dashi (fish stock)

3 to 4 tbsp miso (any combination of red and white miso)

7 oz. firm silken tofu, cut into 1/2 inch cubes

3 tbsp scallion, thinly sliced

 

Bring the dashi to a boil in a medium pot. Reduce the heat to moderate. Add the wakame. Then add the miso by putting the miso in a fine strainer and submerging the strainer partway into the dashi. Then use a spoon to break up the miso and have it disperse into the dashi through the strainer. This keeps you from having lumpy miso in your soup. Then add the tofu and the scallions and serve.

(You can vary the amount of miso depending on how salty you like it.)


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