10-Minute Miso Soup
Adapted from Steamy Kitchen
4 cups water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste
1 tablespoon dried seaweed (soaked in water)
1/2 cup cubed tofu
2 tablespoons chopped green onion
In a large saucepan set over high heat, add the water and bring to a boil. Add the dashi granules and stir or whisk until the granules are dissolved.
Turn the heat down to medium-low. Drain the seaweed from the water and add to the pot along with the tofu. Allow the soup to simmer for 2 minutes.
While the soup is simmering, place the miso paste in a medium bowl. Add 1/2 cup of the hot soup broth into the bowl and whisk to mix and dissolve the miso paste until smooth.
Turn the heat off, add the miso paste to the pot whiling stirring. Ladle the soup into bowls, top with chopped onions, and serve. This recipe will serve 4 people.
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