miso soup

Ingredients

• 4 cups Dashi (Japanese soup stock)
• 2 tablespoons Miso Paste (white or red)
• 1/2 cup Wakame Seaweed (dried)
• 2 Green Onions, thinly sliced
• 1/2 teaspoon Sesame Oil
• Optional: tofu cubes, enoki mushrooms, daikon radish

Instructions

1. In a saucepan, bring the dashi to a simmer.
2. Add the dried wakame seaweed. Let it rehydrate for 5-10 minutes, stirring occasionally.
3. In a small bowl, whisk together the miso paste with 2 tablespoons of the warm dashi until smooth. This prevents clumps.
4. Remove the saucepan from the heat.
5. Pour the miso mixture into the soup. Do not boil after adding the miso, as this can affect the flavor.
6. Stir gently to combine.
7. Add sesame oil.
8. Garnish with sliced green onions. Serve immediately.

Notes

• Dashi is crucial for authentic flavor. You can buy pre-made dashi or make your own.
• Use a wooden or ceramic spoon when stirring miso soup to avoid damaging the miso.
• Store leftover miso soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
• For a richer flavor, use a higher quality miso paste.
• To prevent clumps, always whisk the miso paste thoroughly with a small amount of warm liquid before adding it to the soup.