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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)
- 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!