Description
This easy miso soup skips the traditional dashi and uses store-bought chicken stock for a quick broth. Perfect for a side dish or light meal.
Ingredients
Units
Scale
- 2 cups chicken stock
- 2 cups water
- 6 oz silken tofu
- 1 tablespoon wakame
- 2 tablespoons white miso paste
- 2 teaspoons light soy sauce
- 1 1/2 teaspoons sugar
- 1/2 teaspoon hondashi (optional)
- Thinly sliced green onions (optional)
Instructions
- Prepare the Broth: In a medium pot, combine chicken stock and water and heat on medium-high.
- Add Wakame & Tofu: In the meantime, slice the silken tofu into small cubes then add them to the pot. Add dried wakame directly into the simmering broth. It will rehydrate quickly.
- Add Miso Paste: Using a small strainer, add miso paste and mix it directly into the soup with a pair of chopsticks. This will prevent clumps. Alternatively, in a small bowl, add miso paste and a ladle of hot broth. Whisk until smooth. Stir the miso mixture back into the pot. Turn off the heat as soon as it comes to a boil.
- Season the Broth: Add light soy sauce and sugar, a little at a time to taste. If you want even more flavor, add hondashi if you have it.
- Serve & Garnish: Ladle into bowls, garnish with thinly sliced green onions if using and serve warm.
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: side dish
- Method: stove top
- Cuisine: Asian, Japanese