Soups & Stewscookwell
Miso soup
A super satisfying dish that comes together in under 15 minutes.
👤 Keith McBrayer📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
- ●bowl
📝 Preparation Steps
1
Make the broth
2
Add the water to a pot and bring to a simmer. Add the dashi powder and stir until dissolved. Taste the broth — it should be seasoned and savory. Satisfying enough to want to keep tasting the broth. Add a bit more dashi powder if needed.
Water, 1000 gDashi powder, 10 g
3
Add the miso & tofu
Tofu, 200 g
4
Add in the miso paste and stir until it is dissolved and no chunks remain. A whisk can help break up any chunks. Taste the broth. If you want a bit more sweetness and umami, add a bit more miso until you are happy with the flavor. Cut the tofu into bite-sized cubes and add to the broth. The amount here is really up to your personal preference, so if you want more tofu, go for it.
Miso Paste, 100 gTofu, 200 g
5
Garnish & serve
6
Finish with garnishes of choice. Wakame seaweed is classic. Start with a small amount because it rehydrates in the broth and exponentially grows in size. Turn off the heat and add sliced scallions for color and freshness. Ladle into bowls and enjoy warm.
Wakame seaweed, undefinedScallions, undefined
Nutrition Facts
calories
958
fat Content
56 g
protein Content
39 g
carbohydrate Content
72 g
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