Ingredients
- 4 cups dashi (Japanese soup stock)
- 1/3 cup miso paste (yellow or red)
- 1/2 cup firm tofu, cubed
- 2 tablespoons wakame seaweed, soaked and chopped
- 2 green onions, finely chopped
- Optional: mushrooms or spinach for garnish
Instructions
- Start by heating the dashi in a pot over medium heat until warm.
- In a small bowl, dissolve the miso paste with a ladle of the warm dashi until smooth.
- Stir the dissolved miso back into the pot and simmer gently. Avoid boiling!
- Add tofu cubes and wakame seaweed.
- Serve hot in bowls, garnished with green onions and optional ingredients.
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