Homemade Miso Soup
You made all of that dashi (see this post!), right? Now you need to know how to make miso soup! And luckily for you, I’ve got a recipe. Yep, I’m hooking you up with a SUPER EASY recipe for one of your favorite broth-y soups!
I Can Make Miso Soup…At Home?
You’re so silly! Of course you can make miso soup at home! And it won’t cost you an arm and a leg and it won’t require hours of your time. Sound too good to be true? Well, it’s not. I promise that you’ll love the results so much that you’ll be making miso soup at least once a week. Okay, maybe more like once a month. But it’s seriously that good.
But I Have to Buy Miso?
Yes, you do. And again, you will thank me for that. What’s so great about fermented soybean paste? Um, EVERYTHING! It’s seriously my new favorite thing in my fridge. I can’t live without it! I was obsessed with tahini for awhile (ok, I still am, who am I kidding), but miso is my golden child at the moment. It’s not only fabulous in miso soup, but it makes a darn good base for marinades, salad dressings, and other sauces. So yes, do yourself a favor and buy the miso.
You can make miso soup at home! At guess what? It’s easier than you thought!
- 4 cups dashi
- 1/4 cup white miso
- 1/2 cup silken tofu, diced
- 1 green onion, sliced thinly on the bias
- Place dashi in a saucepan and set over medium heat. Bring to a simmer.
- Carefully remove 1 cup of dashi and place in a bowl or measuring cup. Gradually whisk in miso, 1 tablespoon at a time, making sure it’s completely dissolved before adding more. Once all miso has been added, return the mixture to the saucepan.
- Add the tofu and cook over medium heat until tofu is warmed through, about 5 minutes.
- Remove from heat and add green onion and enjoy.
If desired, add wakame seaweed (rehydrated) too.