Miso Soup
Miso soup is a comforting bowl of umami-rich warmth that comes together in just 20 minutes. Silky tofu, tender seaweed, and delicate scallions create a harmonious blend of textures, while the savory miso broth offers a deeply satisfying flavor.
Ingredients
- 1 (3-inch) piece kombu
- 4 cups water
- 3 tablespoons wakame dried seaweed
- ¼ cup white miso paste
- ⅓ cup chopped green onion
- 6 ounces silken tofu, cubed
- Tamari, to taste
Instructions
- Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
- Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
- Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
- Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.
Tried this recipe?Let us know how it was!