My little girls are sick, so for dinner tonight, my four-year-old requested miso soup. I jumped for joy because it's quick and easy, and I knew the salty, hot, comforting soup would make her feel better.
You can make this without special Japanese ingredients and it's just as good. If you can't find dashi powder, just use 3 cups of chicken broth or just water.
I started the water to boil and about 10 minutes later, the soup was done. For a more satisfying soup, diced kabocha squash is delicious in this.
- 4 cups water
- 1-2 tsps hon dashi, to taste or according to package directions
- 3 tablespoons shiro (white) miso paste (or aka red miso paste)
- a splash of dry sake or mirin (to taste)
- 1/2 brick of medium or firm water-packed tofu cut into 1/2 inch cubes
- 1-2 green onions, thinly sliced
Optional: add a small handful of dried, reconstituted wakame (seaweed) to the soup before serving
Divide tofu and green onions equally among 4 small soup bowls.
Bring water to a boil. Add dashi and sake or mirin. Reduce heat to low, carefully swirl in miso being very careful not to allow miso to boil. Stir soup until miso dissolves completely. Ladle into the bowls over the tofu/green onion mixture. Serve while piping hot. Serves 4.
[photo credit: fujigrill]