MISO SOUP
The simplicity of miso soup belies its significance to Japanese cuisine, where it is a common course for breakfast, lunch, or dinner. It is ubiquitous on Japanese restaurant menus here in the United States, but miso soup is so uncomplicated to prepare that any home cook can make it. This recipe appears in our cookbook Martha Stewart's Cooking School.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 4
Steps:
- Pour 1/2 cup dashi into a small bowl and set aside.
- Bring 3 1/2 cups dashi to a simmer in a medium saucepan over moderate heat. Add tofu and simmer 2 minutes, just to heat through.
- Stir miso into the reserved dashi with a flexible spatula until smooth. Pour this mixture into the pan and cook just until soup is hot (do not boil or miso will lose much of its flavor). Serve immediately. If desired, garnish with wakame and scallions.
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