Basic Traditional Japanese Miso Soup
Miso Soup Recipe (made with white miso paste)
1 tablespoon dried Wakame Seaweed
3 cups Dashi
½ cup tofu, cut into ½-inch pieces
¼ cup Great Eastern Sun White Miso
1 scallion, very thinly sliced
Combine wakame and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until softened, 25–30 minutes.
Bring dashi to a simmer in a small saucepan. Add tofu and wakame and return to a very gentle simmer. Remove from heat. Submerge a fine-mesh sieve into a liquid, add miso to sieve, and stir until miso dissolves.
Add finely sliced scallions
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