Here I am with an empty fridge again! Planned on heading to HEB right after picking little girl up from school, but the Texas heat helped change my mind, so this evening was time for some creative cooking. Good thing is there was a box of Chinese Spaghetti in the freezer, also frozen green onion pancakes to fill our tummies. I thought tonight would be the perfect time to try out Just One Cookbook‘s authentic Miso Soup Recipe. Boy was it yummy! We no longer need to drive to a Japanese restaurant to sooth our craving!
4 cups Dashi-Jiru (I used Instant Dashi Powder: 1 tsp per 1 cup of water)
4 Tbsp. miso
½ block tofu (cut into small cubes)
1 green onion, finely chopped
3 dried Wakame seaweed (soaked in hot water before use, cut into small slices)
1. Put Dashi-Jiru in a medium saucepan. Bring it to a boil and turn off the heat.
2. Add miso into the boiling Dashi, stir to make sure everything’s dissolved, taste to make sure it’s to your liking.
3. Add tofu and seaweed into the stock. Stir the soup gently without breaking up the tofu.
4. When you are ready to serve, reheat the miso soup on medium high heat. And please remember: NEVER LET THE SOUP BOIL because miso will lose flavor. Add green onion and serve immediately.
Recipe adapted from Just One Cookbook, thank you Nami for sharing!