Savor the warmth and comfort of homemade 味噌汁 as you embrace a taste of authentic Japanese cuisine tonight!

1

In a pot, bring 4 cups of dashi to a gentle simmer over medium heat, which should take about 5 minutes.

2

While the dashi is heating, slice the tofu into small cubes and chop the green onion finely.

3

Once the dashi is simmering, reduce the heat to low and add the tofu cubes carefully into the pot.

4

Next, take about a cup of the hot dashi broth and dissolve 3 tablespoons of miso in it. Stir until smooth to create a miso mixture.

5

Gradually add the miso mixture back into the pot, stirring gently to combine. Do this slowly to maintain the flavors.

6

Add the seaweed and let the soup simmer for another 3 minutes.

7

Before serving, sprinkle the chopped green onion on top for a fresh touch.

8

Allow the soup to cool slightly, then serve hot in small bowls.

4 servings

• Incorporate different types of mushrooms like shiitake or enoki for varied texture and taste.
• Add a splash of soy sauce or sesame oil for an extra depth of flavor.
• Experiment with toppings such as a soft-boiled egg or a sprinkle of shichimi togarashi for a spicy kick.

• Be careful not to boil the miso soup after adding miso, as high heat can change its flavor.
• Use fresh dashi for the best flavor, but instant dashi works in a pinch.
• Add other vegetables like mushrooms or radishes for additional flavor.

• fat: 4g
• fiber: 1g
• sodium: 700mg
• protein: 6g
• calories: 100
• carbohydrates: 10g

Miso is a great source of probiotics, supporting gut health, while tofu adds protein and essential amino acids. The seaweed provides vital minerals.

• Homemade Miso Soup 味噌汁 • Just One Cookbook
• Miso Soup (misoshiru 味噌汁) with Tofu (Simplified) – With a Glass
• Miso soup - Wikipedia