Quick and Dirty Miso Soup
A speedy, authentic miso soup with dashi broth, tofu, scallions, fresh ginger, and the option of wakame seaweed.
JapaneseVegetarianIntermediate15 minBy Northstar
Ingredients
Servings
2
- 1 packet dashi (fish flakes)
- 0.5 cup miso (red or yellow)
- 2 scallions, thinly sliced
- 0.3 lb tofu, cubed
- 0.3 tsp fresh ginger, grated
- 1 quart water
Instructions
- 1
Make fish broth by boiling the fish flakes in about 1 quart of water until the water is pale yellow and tastes fishy. Strain the flakes from the broth.
- 2
Slice scallions into very thin rounds. Cut tofu into small cubes and add both to the broth.
- 3
When scallions are soft (just a few minutes), add miso and ginger.
- 4
Heat without boiling to serving temperature.
- 5
Garlic (sliced into very thin ovals) is also very good in this soup — add with the scallions and tofu.
Tags
soupquickjapanesemisotofudashi