Making miso soup is quite straightforward and can be done in a few simple steps. Here's a basic recipe for you:
Ingredients
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Miso Paste: 3-4 tablespoons (red or white, depending on your preference)
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Dashi Stock: 4 cups (can use instant dashi powder)
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Tofu: ½ block, cut into small cubes
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Seaweed: A handful, dried wakame or nori, cut or torn into small pieces
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Green Onions: 2, finely chopped
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Optional Add-ins: mushrooms, diced soft vegetables, etc.
Instructions
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Prepare the Dashi: If using instant dashi, mix it with hot water as per the package instructions. Otherwise, make dashi from scratch using kombu (dried kelp) and bonito flakes.
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Rehydrate the Seaweed: If you're using dried wakame, soak it in a little bit of water until it expands and softens. Drain and set aside.
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Cook the Tofu and Vegetables: In a pot, bring the dashi to a simmer. Add tofu and any additional vegetables you like. Simmer until the vegetables are tender.
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Dissolve the Miso Paste: In a separate bowl, take some of the hot dashi and mix it with the miso paste until smooth. This helps prevent lumps of miso in your soup.
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Combine: Turn off the heat and add the miso mixture to the pot. Stir gently to combine. It's important not to boil the soup after adding miso, as it can affect the flavor and beneficial properties of the miso.
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Add Seaweed and Green Onions: Add the rehydrated seaweed and green onions to the soup. Give it a gentle stir.
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Serve: Serve the soup hot. It's traditionally served as a side dish with other Japanese dishes.
Tips
- Miso paste comes in different varieties (like white, red, or mixed), each offering a unique flavor profile. Experiment to find your favorite.
- Overcooking miso can reduce its flavor and health benefits, so always add it at the end of cooking.
- You can customize your miso soup with various add-ins like sweet corn, spinach, or sliced mushrooms.
Enjoy your homemade miso soup!
