Japanese Miso Soup Basics

Directions

1. 1
   Reconstitute wakame seaweed by putting them into a small bowl of water.
2. 2
   Dice the tofu and set aside.
3. 3
   Bring Dashi stock to boil in a saucepan over medium heat
4. 4
   Add the diced tofu into the dashi stock to cook.
5. 5
   Drain and squeeze out excess water out of the wakame seaweed and add wakame to the saucepan to cook for a few minutes. *1
6. 6
   Turn the heat off and add miso paste
7. 7
   Using a sieve, dissolve the miso paste. *2
8. 8
   Once all the miso has dissolved, turn the heat back on.
9. 9
   Turn the heat off just before the miso soup reaches boiling point. *3
10. 10
    Serve Miso soup and garnish with chopped green shallots