By making miso soup by the right method, it will have the taste of a restaurant-class dish!This recipe will be using mixed dashi packets with the Japanese traditional miso paste. The ingredients used will be as simple as possible so you can taste the authentic miso taste.
Make the Dashi StockPut 1 packet of dashi pack (10g) to 800-1000ml water in a pot and bring to a boil. Remove the bag after few minutes. To make 2 servings, please only use 400 ml dashi stock.
Prepare the Ingredients and Add into the PotCut the tofu into small cubes. Then, add the tofu and wakame seaweed into the pot. Let it cook for 1 minute.
Add Miso Paste After Turning Off the HeatLastly, turn off the heat and dilute the miso paste in a ladle and mix it into the soup. Miso aroma and good nutrients can evaporate in high heat. So it is recommended to add miso after you turned off the heat completely.
Notes
The tip when making miso soup is always to add the miso paste after turning off the heat, especially if you are using the Raw Miso/Unpasteurized Miso, which still promotes fermentation and contains a lot of prebiotics that will evaporate with high heat. Enjoy the miso soup full of nutrients while warm, and serve with other dishes.Feel free to use your favorite miso paste, kinds of dashi, and explore with other ingredients for your next try!