Miso Soup

I originally found this recipe on steamykitchen.com and have really liked it.  It is super fast and easy, using an instant dashi instead of requiring that you make the dashi stock yourself from boiling seaweed and bonito flakes.  I've adapted the recipe by adding an extra cup of water, because I thought it was too strong and salty without.    This also makes it serve an extra person.  Taste your finished broth to see if it needs more water than that (it might, if it has simmered a while). I've used several different kinds of dried seaweed for garnish, and they've all been fine.  I made this for our New Year's Eve Sushi Party.  It's great to have such an easy side dish for something more difficult like sushi.  Just pop some edamame in the microwave for another easy side, and you've got yourself a feast.

Miso Soup Recipe

Ready in 10 minutes! Remember, you don’t want to boil the miso paste — add it at the end with the heat off to avoid a gritty texture.

serves 5
5 cups water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion

1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

2. In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

3. Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately.