You don't need to hit your local sushi joint for a cozy bowl of miso soup. Our version includes a hint of ginger and silky tofu, making it perfect for a light weeknight meal.
Instructions
1
Make the soup base
2
In a Dutch oven or stock pot, bring the broth, dashi and gingerroot to a simmer and cook for 10 to 15 minutes. Discard the ginger. Editor's Tip: Ginger's skin has a lot of flavor, so peeling it off is unnecessary. To extract even more gingery flavor, cut the gingerroot into coins and smash them before adding it to the liquid. This will release more oils and juices into the stock.
3
Finish the soup
4
Add the tofu, miso and wakame. Simmer the soup for another two to three minutes. If desired, add soy sauce. Editor's Tip: Avoid letting the soup boil after adding the miso; boiling will kill the probiotics in the miso. Miso's fragrance and flavor diminish as it sits, so add it right before serving. To fully dissolve the miso, you can set a fine mesh strainer into the soup and whisk the miso into the liquid through the sieve. You can also spoon some of the stock into a small bowl, whisk in the miso until dissolved, then return the miso and stock to the pot. If the soup needs more salt, add more miso or soy sauce.
5
Serve and garnish
6
Ladle the miso soup into bowls and garnish it with green onion.
