- 2 teaspoons dashi granules
- 4 cups water
- 3 tablespoons miso paste
- 1 (8 ounce) package silken tofu, diced
- 2 green onions, sliced diagonally into 1/2 inch pieces
* Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). This recipe calls for granules you can purchase at local asian market or Asian section in some large supermarkets
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Saturday : We ate at the local Japanese res truant & my son had his favorite Miso soup. But I make it at home with a few purchase ingredients