Miso soup is warm and satisfying. It is made with dashi, which is Japanese broth. Miso is most commonly made with Awase dashi, which is a fish broth made with dried kelp and dried Bonito flakes. But there are other types of dashi such as vegetable dashi and Shiitake dashi. Feel free to use whatever type of broth or stock you like. What I always have on hand is chicken stock, and that is what I used here. Check out my recipe for Homemade Chicken Stock.
What you need
Dashi, or broth of your choice
Silken tofu
White miso paste
Green onion
How to make Miso Soup
Bring your broth to a low simmer while you prepare the other ingredients. Dice the tofu into small bite sized pieces. Thinly slice 3 green onions. Add the white miso paste to the simmering broth. Miso has tiny pieces, which you can strain out as you add it using a sieve. I don’t mind the tiny pieces and add the miso paste without straining. Stir until the miso paste as dissolved. Then add the tofu and green onion. Miso soup should not be boiled, but heated just to a low simmer.
Your miso soup is ready to enjoy.
Miso Soup
Ingredients
- 4 cups dashi or broth of your choice
- 4 tablespoons white miso paste
- 8 ounces silken tofu
- 3 green onions
Directions
- Step 1 Bring the dashi or broth to a low simmer.
- Step 2 Add the white miso paste, passing it through a sieve if you want to remove the tiny pieces. Stir to dissolve the miso paste.
- Step 3 Dice the tofu into small bite sized pieces and add to the soup.
- Step 4 Thinly slice the green onions and add them to the soup.
- Step 5 Miso soup should not be boiled, but heated just to a low simmer.
