Ingredients
Equipment
Method
- Assemble and weigh all ingredients.
- Soak your wakame in a cup of water for about 5 minutes or so, until soft.
- Add the water and kombu to the saucepan, slowly bring to a boil for 2-3 minutes.
- Spoon a little bit of the broth into a soup ladle or small bowl, then use chopsticks to dissolve the miso paste into the broth before adding to the rest of the soup. It’s important to add the miso paste gradually, otherwise, you will end up with chunks of it in the broth. (do not boil after adding miso)
- Stir in the miso just before serving – mix well to incorporate (do not boil after adding miso)
- Add your tofu and wakame to the pot, then stir gently. Divide the soup into bowls, garnish with green onion, then serve and enjoy.
Nutrition
Notes
Miso Making Tips
- I use white miso paste in this recipe.
- However, you can also use brown rice miso or chickpea miso instead if you have a sensitivity to soy.
- If you have the time, allow the kombu to soak in your cooking water as long as possible. This will bring the maximum depth of flavor to the soup!
- It’s important that you turn the heat off before adding your miso paste to the soup! Otherwise, it will break up and become clumpy, and lose its probiotic properties.
- Mushrooms make a great addition to Miso Soup.
