Recipe of Miso Soup

Join me and let's see how to make Miso Soup

Instructions:

Step 1
• Start by preparing the dashi stock. You can use store-bought dashi granules or make it from scratch by simmering kombu seaweed and dried bonito flakes in water for about 15 minutes. Strain and reserve 4 cups of the stock.
Step 2
• In a separate bowl, mix the miso paste with a small amount of the dashi stock to create a smooth paste.
Step 3
• Return the dashi stock to a clean pot and bring it to a gentle simmer over medium heat. Be careful not to boil it vigorously, as it can affect the flavor.
Step 4
• Add the cubed tofu to the simmering stock and let it cook for a few minutes until it's heated through.
Step 5
• Stir in the miso paste mixture, making sure it dissolves completely into the stock. You can use a fine-mesh strainer to prevent any lumps.
Step 6
• Add the seaweed strips to the soup and let them soften for a minute or two.
Step 7
• If desired, add soy sauce and mirin for extra depth of flavor.
Step 8
• Remove the soup from heat and stir in the sliced green onions.
Step 9
• Optionally, drizzle with a bit of sesame oil for a fragrant finish.
Step 10
• Serve your homemade miso soup hot in bowls, and enjoy this comforting Japanese classic!