Author Notes: A basic miso soup that can be easily doubled or tripled. —Joy Belamarich
cup Dashi stock
tablespoon miso paste (white or yellow)
Silken or soft tofu, cubed
piece wakame (optional)
In This Recipe
- Bring your dashi stock to a low simmer in a medium sized pot.
- 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.
- Let simmer for 1 more minute, then remove from heat, and ladle soup into bowls. Garnish with chopped scallion.
- This recipe is a Community Pick!