Miso Soup
This delightful miso soup is brimming with savory goodness. For a more robust flavor, consider increasing the amount of dashi. You can select from yellow, white, or red miso paste—yellow miso provides a sweet and creamy texture, while red miso offers a stronger and saltier taste.
Ingredients
- Miso Paste
- Silken Tofu diced
- Green Onions sliced diagonally into 1/2 inch pieces
- Dashi Granules
- Water
Instructions
- Begin by gathering all necessary ingredients.
- In a medium saucepan, combine water with dashi granules over medium-high heat, bringing the mixture to a boil.
- Once boiling, lower the heat to medium and whisk in the miso paste until fully dissolved.
- Gently stir in the diced tofu, ensuring it is evenly distributed.
- Separate the layers of the green onions and incorporate them into the soup. Allow the mixture to simmer gently for 2 to 3 minutes before serving.
Notes
Dashi serves as a fundamental stock in Japanese cuisine, traditionally made by simmering dried kelp and bonito flakes. Instant dashi granules, conveniently packaged, are readily available and vary in potency, allowing you to tailor the soup’s flavor to your preference.