HOW TO MAKE MISO SOUP

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Pour dashi stock into a pot.

Turn on the heat and bring the dashi stock to a boil.

Prepare miso paste by choosing a medium dark miso for balanced flavor.

Soak wakame seaweed in water to rehydrate, then squeeze out excess water.

Cut tofu into 1 centimeter square blocks.

Chop green onions, using both the green and white parts for flavor.

Once the dashi stock is boiling, reduce the heat to medium for safety.

Place a strainer into the pot and add 2 tablespoons of miso paste, stirring until dissolved.

Avoid boiling the soup after adding miso to prevent a funny flavor.

Add the tofu to the soup to heat it through without overcooking.

Add the rehydrated wakame seaweed to the soup.

Finally, add chopped green onions and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens