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Miso Soup Recipe (made with white miso paste)
Serves 2
Ingredients
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1 tablespoon dried Wakame Seaweed
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3 cups Dashi
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½ cup tofu, cut into ½-inch pieces
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¼ cup Great Eastern Sun White Miso
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1 scallion, very thinly sliced
Instructions
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Combine wakame and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until softened, 25–30 minutes.
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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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