Basic Traditional Japanese Miso Soup

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Basic Traditional Japanese Miso Soup

Miso Soup Recipe (made with white miso paste)

Serves 2 


  • 1 tablespoon dried Wakame Seaweed
  • 3 cups Dashi
  • ½ cup tofu, cut into ½-inch pieces
  • ¼ cup Great Eastern Sun White Miso
  • 1 scallion, very thinly sliced


  • Combine wakame and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until softened, 25–30 minutes.

  • Bring dashi to a simmer in a small saucepan. Add tofu and wakame and return to a very gentle simmer. Remove from heat. Submerge a fine-mesh sieve into a liquid, add miso to sieve, and stir until miso dissolves.

    Add finely sliced scallions

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