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  • Traditional miso soup recipe

Traditional miso soup recipe

Posted on May 16th, 2022
by Matthew
Categories:
  • Recipes


Traditional Miso Soup

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Traditional miso soup recipe. Read more below.
Traditional miso soup recipe, recipe Rating: 4.6
Number of votes:96

This is a traditional miso soup recipe – somewhat time consuming but definitely worth the time investment. The wakame seaweed and miso combines to deliver a refreshing and flavorful soup to complement any Japanese meal.
Ready in: 15 hours 15 mins

Ingredients

Serves: 4
  • 1/2 package of soft or silken tofu
  • 2 cups dashi stock (can be substituted by 2 cups water and 2 teaspoons dashi-no-moto)
  • 3 tbsp shiro (white) miso paste
  • 1/2 oz chopped wakame seaweed (1/8 oz dried wakame seaweed rehydrated in warm water for 30 minutes)
  • kosher salt
  • 1 finely chopped green onion

Preparation method

Prep: 15 mins | Cook: 15 hours

1. Cut the tofu into 1/4-inch squares.
2. Bring the dashi to a slow boil over medium heat.
3. Mix about 1/4 cup of the hot dashi with the miso paste to help it dissolved better.
4. Add the miso paste into the dashi and bring to a simmer.
5. Add the wakame seaweed and tofu and add kosher salt to taste.
6. Increase heat to medium-hight and bring to just before boil.
7. Remove from heat and add chopped green onion – do not boil.
8. Serve in four bowls.

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Reference: Traditional miso soup recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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