Easy 15-Minute Miso Soup
With a few easy-to-acquire ingredients and 15 measly minutes, you can be enjoying restaurant-quality miso soup in the comfort of your own home.
- 4 cups dashi stock homemade or with stock (I like to use Hon Dashi brand if I'm not making it myself)
- 3 TBSP white miso paste
- 6 oz silken tofu cubed
- 1 sheet of dried wakame (seaweed) sliced into ribbons or broken into pieces
- 1 scallion thinly sliced
Wakame: Once you've sliced/broken the wakame, you want to rehydrate it. Place all of the wakame in a small bowl of tepid water and let it sit for 10 minutes. Drain it well.Tofu: Cut the silken tofu into small or bite-sized cubes.Scallions: Thinly slice and set aside.
Place 3 cups of dashi into a medium saucepan over moderate heat and bring to a boil. Set one cup of dashi aside.
Once the dashi is boiling, reduce the heat to medium-low, and let it simmer for 5 minutes.
In the meantime, add 3 TBSP of miso paste to the cup of dashi you set aside. Stir until the miso paste has broken down and blended with the water.
Remove the saucepan from the heat, and add the miso mixture to the dashi. You'll immediately see those gorgeous miso clouds (and you'll probably get very excited)!
Add the cubed tofu.
Equally divide the wakame and place into the middle of your serving bowls.
Spoon miso soup into the serving bowls.
Garnish with scallions and enjoy!