Miso Soup

  • 1 piece Kombu for Dashi

  • 5 cups of water

  • 3 Tbsp. wakame

  • ¼ cup miso paste

  • 1 pkg soft Tofu

  • 1 ½ Tbsp. soy sauce or Tamari (GF)

  • ¼ cup chopped scallions

Soak the wakame in lukewarm water. 

Make Dashi first.  Rinse the Kombu.  Place Kombu in a pot with the water and bring to a simmer.  Simmer for 15 minutes and then remove Kombu, saving the broth.

Rinse the Tofu and cut into ½ inch cubes and place in the Dashi broth.  Bring to a boil and lower the heat to medium.

In a small bowl, stir the miso paste with some of the hot broth and stir until there are no lumps. Then stir back into the soup until well combined.  Drain the Wakame and add to the soup and simmer for 7 minutes.

Season the soup with soy sauce to taste and serve with scallions.


Recipe serves 4


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