Delicious Miso Soup Recipe: Quick & Easy to Make!

Making Dashi Stock:

1. Place the kombu in a pot with 4 cups of cold water. Let it soak for 30 minutes to extract maximum flavor. 2. Heat the pot over medium heat. Just before the water boils (you’ll see small bubbles forming around the kombu), remove the kombu to prevent the stock from becoming bitter. 3. Add the bonito flakes and bring to a boil. Once boiling, reduce heat and simmer for 30 seconds. 4. Turn off the heat and allow the bonito flakes to sink to the bottom, about 10 minutes. 5. Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot. Your dashi is now ready to use.

Making Miso Soup:

1. If using dried wakame, place it in a small bowl with cold water and let it rehydrate for 5 minutes, then drain. 2. Heat the dashi stock over medium heat until hot but not boiling. 3. Take a small amount of hot dashi in a ladle or cup and dissolve the miso paste completely in this liquid. 4. Add the dissolved miso back into the pot of dashi and stir well. Important: Never boil the soup after adding miso as it destroys its flavor and nutritional properties. 5. Add the cubed tofu and wakame to the soup and heat through for about 2 minutes. 6. Turn off the heat and garnish with sliced green onions. 7. Serve immediately in individual bowls.

For Variations:

If adding vegetables like daikon or carrots, add them to the dashi before incorporating the miso paste and simmer until tender.