Miso soup is a traditional Japanese soup that is made from a mixture of dashi and miso paste, a fermented soybean paste.
It is a staple dish in Japan and is becoming increasingly popular in the United States as well. Miso soup is usually served as a light and comforting appetizer.
4 cups of dashi, 2 tablespoons of miso paste, 2 green onions(thinly sliced), 4 ounces of firm tofu(diced), 1/2 cup of wakame seaweed(soaked and drained)
In a large pot, heat the dashi over medium heat until just boiling.In a separate small bowl, whisk together the miso paste and a ladleful of the hot dashi until smooth.
Stir the miso mixture back into the pot of dashi and let simmer for a few minutes. Add the sliced green onions, diced tofu,
and soaked seaweed to the pot and let cook for an additional 2-3 minutes. Serve the miso soup hot, garnished with additional green onions or seaweed, if desired.
Tofu and Mushroom Miso Soup: Add sliced shiitake mushrooms and extra diced tofu to the soup for a heartier and more filling version.
Spinach Miso Soup: Add a handful of fresh spinach leaves to the soup just before serving for a pop of color and extra nutrients.
Squash Miso Soup: Add diced winter squash, such as butternut or acorn, to the soup for a sweet and creamy addition.
Try out these variations and find the one that you love the most! Miso soup is a versatile and comforting dish that can be adapted to suit your preferences and taste