Traditional Miso Soup Misoshiru 1771028618749 D8de

Ingredients

• 4 cups Dashi stock (kombu and bonito based)
• 3 tablespoons White miso paste (Shiro Miso)
• 1 block Silken tofu, cubed
• 1 tablespoon Dried wakame seaweed
• 2 stalks Green onions, thinly sliced
• 0.5 cup Shiitake mushrooms, sliced(optional)
• 0.25 cup Daikon radish, thinly sliced(optional)
• 0.5 teaspoon Soy sauce(optional)

Instructions

1. 1

   Place the dried wakame seaweed in a small bowl of water to rehydrate for 5 minutes, then drain.

2. 2

   In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

3. 3

   If using daikon or mushrooms, add them to the simmering dashi and cook until tender, about 5 minutes.

4. 4

   Add the cubed silken tofu and the rehydrated wakame to the pot and heat through for 2 minutes.

5. 5

   Place the miso paste in a small ladle or bowl and whisk in a small amount of the warm dashi until smooth.

6. 6

   Turn off the heat immediately to preserve the miso's probiotics and delicate flavor.

7. 7

   Stir the dissolved miso mixture back into the main pot.

8. 8

   Ladle into bowls and garnish with freshly sliced green onions before serving.