Miso Soup

By • April 24, 2014 5 Comments

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Author Notes: A basic miso soup that can be easily doubled or tripled. Joy Belamarich

Serves 1

  • 1 cup Dashi stock
  • 1 tablespoon miso paste (white or yellow)
  • Silken or soft tofu, cubed
  • Scallion, chopped
  • 1 piece wakame (optional)
  1. Bring your dashi stock to a low simmer in a medium sized pot.
  2. In a small bowl, temper your miso paste with 2 tablespoons or so of the hot stock. Pour the mixture back into the pot, then add your tofu and wakame if using.
  3. Let simmer for 1 more minute, then remove from heat, and ladle soup into bowls. Garnish with chopped scallion.

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