Super easy and authentic miso soup recipe that takes just five minutes to put together. Having lived in Japan for 11 years, I am a little bit of a miso soup snob. This recipe tastes just like the miso soup that I remember having growing up…no more instant miso soup ever again!
prep: 5 minutes
cook: 10 minutes
makes 4 servings
2 teaspoons dashi granules (I use Hondashi)
4 cups water
3 tablespoons shiro (white) miso paste (I prefer white miso because it is milder and sweeter than yellow or red miso)
1 (8 ounce) package silken tofu, diced into little cubes
1 teaspoon cut wakame (dried seaweed)
3 green onions, sliced diagonally into 1/2 inch pieces
In a medium pot over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu and wakame. Add the green onions. Simmer gently for 2 to 3 minutes before serving.