Miso Soup
Ingredients
- 2 tsp or ~10 grams Dashi Stock Base
- 2 litres Water
- 3 tbsp White Miso Paste
Garnishes
- Silken Tofu
- Green Onion (sliced)
- Enoki Mushrooms (toasted)
- Nori
Instructions
- Add water to a medium or large pot and bring the water up to a boil. Keep heat on high.
- Dissolve the dashi powder into the water as it starts to simmer. Stir until well combined.
- Chop the green onions into small bite sized pieces in necessary and dice the tofu into small cubes. Set aside.
- As water continues to heat up and simmers; add the tofu and green onions (as well as other optional ingredients).
- Once boiling, reduce heat down to medium and leave at a simmer. Add the miso paste.
- Continue simmering until desired flavour is reached.
Notes
- If you decide to add the optional garnishes of enokis or nori, ensure to add them into the soup for a few minutes to cook and let it get warm before serving.
- Ensure to stir the soup occasionally and right before serving so the miso doesn't sit. Stirring well help keep it incorporated throughout the soup.
- Can dilute with more water if too salty or reduce further to strengthen the umami.
