Miso Soup
A light Japanese soup with miso, broth, tofu, and seaweed.
Ingredients
- Miso paste40 g
- Tofu200 g
- Wakame seaweed5 g
- Dashi granules10 g
- Spring onion20 g
Instructions
Make the dashi: pour hot water over bonito flakes, steep for 5 minutes, then strain.
Cut the tofu into 1 cm cubes.
Soak the wakame in water for 5 minutes.
Bring the dashi to a boil, then reduce the heat.
Dissolve the miso paste in a small amount of broth and add it to the soup; do not boil after adding miso.
Add tofu and wakame, then ladle into bowls with spring onion.
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