A classic Japanese soup, Miso Soup is loaded with flavor and is healthy to boot. Quick, simple, delicious.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner, lunch
Cuisine: Japanese
Keyword: miso soup
Servings: 4
Calories: 59kcal
Author: Kellie
Cost: $5
Equipment
1 saucepan
Ingredients
For the dashi (if skipping the dashi, substitute 3 cups water, chicken stock, or vegetable stock):
3cupswater
2 1/2tablespoonsdashi granules
For the miso soup:
6ouncesfirm tofucut into cubes
2tablespoonsred miso paste
4medium scallionschopped
2tablespoonchopped nori or dried seaweed
Instructions
Combine the water and dashi granules in a 1-quart saucepan over medium heat. Simmer for about 1 minute, then remove the pan from heat. Add additional water if necessary to make 3 cups.
Bring the broth to a rapid simmer over medium-high heat.
Place the miso in a small ramekin or measuring cup. Ladle about 1/2 cup of the broth over the miso. Whisk until the miso is completely dissolved in the broth and no lumps remain.
Pour the dissolved miso into the simmering broth.
Reduce the heat to medium and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
Stir in the chopped nori.
When serving, sprinkle the scallions over the top of the soup.
Pour the miso soup into individual bowls and serve.
Miso is best when served immediately because it will settle a bit as it sits in the broth. Whisk briefly with chopsticks or a spoon to mix if the soup begins to settle.