Miso Soup
Makes four servingsIngredients
- 1 quart dashi or vegetable stock
- 1 2-inch piece dried kombu
- 2 tablespoons miso paste (use shiro or white miso for a classic miso soup)
- 1/2 cup firm tofu, diced
- 1/4 cup dried wakame
- 1/4 cup sliced scallions
Directions
1. Bring the dashi or stock and kombu to a boil in a sauce pan or soup pot.
2. Reduce to a simmer, and cook for 10 minutes.
3. Remove kombu. Discard, or reserve for another purpose (maybe pickling?)
4. Add the miso paste with the broth.
5. Bring soup to a boil, then reduce to a simmer.
6. Add salt to taste. 7. Ladle hot soup into four bowls.
8. Divide the tofu, wakame, and scallions evenly between the three bowls and serve immediately.
This blog includes links that earn a small commission when purchases are made after those links are clicked. These links do not cost you anything extra, but they help support Mary Makes Good, a small, mama-powered project.