Miso Soup
This comforting miso soup combines the umami richness of miso with delicate tofu and reconstituted wakame seaweed, creating a nourishing bowl perfect for any day. The subtle flavors of this traditional Japanese dish are sure to warm your soul.
— Constant Cookbook
Ingredients
Instructions
- Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
- Stir together miso and ½ cup Dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve. Editor's note: The recipe was originally published in the May 2000 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite Japanese soups →
Yield
Makes about 3 cups (serves 4)
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