Miso Soup Recipe
Cook Time: 10 Minutes
Phase: Phase 2
3 5/8 cup Bouillon Vegetable Broth
2 Tbsp Miso Paste, all styles
16 oz Firm Silken Tofu
4 medium (4-1/8" long) Scallions or Spring Onions
- Bring dashi or broth to a boil in a saucepan.
- Place miso in a bowl; whisk in a ladle-full of hot stock. Pour miso mixture back into saucepan. Heat until piping hot, but not boiling.
- Add cubed tofu and diced green onions.
- Serve immediately.
This recipe works great with vegetable broth but for a more traditional flavor use instant dashi.
Be sure to completely dry the tofu prior to cubing for the soup. After removing from water, wrap in a couple layers of towel and put a heavy object on top (like a frying pan with a book inside). Leave for 10-15 minutes, then remove from towel and cut.