Miso Soup Recipe - Japanese Cooking 101
The Only Way to Make Miso Soup
Candice Kumai is a chef and author of several cookbooks, includingClean Green Eats.Find more of her recipes atcandicekumai.comand follow her onInstagram.
Most recipes for homemade miso soup require you to first to make dashi, a fish stock with ingredients like dried kelp and bonito flakes that aren't always easy to find at your local Whole Foods. Enter this reduced-fuss take on miso soup, a recipe inspired by my 88-year-old baachan (Japanese grandma), that won't require a trip to a Japanese market. Bonus: Potatoes help make this soup more of a meal than something you'd sip before sushi.
6 dried shiitake mushrooms
2 lg potatoes, cubed
1 c vegetable stock
4 c water
1 yellow onion, finely chopped
1 carrot, thinly sliced on the bias
1 block firm organic tofu, cubed
2 Tbsp dried wakame (smaller seaweed leaves)
3 Tbsp organic miso paste
2 Tbsp chopped green onion for garnish
1.Soak the dried mushrooms in warm water for 10 minutes. Drain and reserve the liquid.
2.Add the potatoes to 4 cups of water in a large pot and bring to a boil.
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3.Once potatoes are almost fork-tender, reduce heat to a low simmer. Add the stock, yellow onion, carrot, firm tofu, and wakame. Add miso paste and mash into soup until thoroughly dissolved.
Video: How to Make Perfect Miso Soup
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