Name: Miso Soup
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 (3-inch) piece kombu; 4 cups water; 3 tablespoons wakame dried seaweed; ¼ cup white miso paste; ⅓ cup chopped green onion; 6 ounces silken tofu (cubed); Tamari (to taste)

Ingredients

4 serv.

1 (3-inch) piece kombu
4 cups water
3 tablespoons wakame dried seaweed
¼ cup white miso paste
⅓ cup chopped green onion
6 ounces silken tofu (cubed)
Tamari (to taste)

Instructions

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1 Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
2 Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
3 Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
4 Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.