Miso Soup
Serves:
4
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Cook Time:
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Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
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Cook Time:
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Ingredients:
| 2 teaspoons | dashi |
| 4 cups | chicken broth |
| 3 tablespoons | miso paste |
| 1 (8-ounce) package | silken tofu, diced |
| 2 | green onions, sliced diagonally into 1/2 inch pieces |
Directions:
In a medium saucepan 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. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Source: allrecipes.com
