Miso Soup
A comforting Japanese soup made with miso paste, dashi, tofu, and seaweed.
Equipment
- Medium Pot
- Whisk or spoon
- Small Bowl
Ingredients
- 8 cups water
- 4 Tbsp white miso paste
- 1 Tbsp chicken bouillon paste
- 1/2 tsp dashi powder
- 12-16 oz silken tofu
- 1 stalk scallion
- 3 eggs
- 3 Tbsp dried wakame seaweed
Instructions
- In a medium pot, bring 8 cups of water to a boil over high heat.
- Once boiling, add the miso paste, chicken bouillon paste, and dashi powder. Stir well to dissolve.
- Cut the silken tofu into cubes and add it to the broth. Let it simmer for about 5 minutes.
- Chop the scallion finely and set aside.
- In a small bowl, lightly beat the eggs and add the dried wakame seaweed.
- With the soup at a low simmer, pour the beaten eggs in a circular motion without stirring.
- Sprinkle the chopped scallions into the soup and give it a gentle stir.
- Serve hot in bowls and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days.