Miso soup


More so than knowing how to cook an egg or make toast, it's knowing how to make rice and miso soup which rise above all in Japan. Don’t let this scare you. Making your own miso soup is surprisingly easy.  There are many factors that go into making a good miso soup – and one of them is often cited to make your own dashi broth from scratch. However, for the sake of time and convenience in our modern world, this recipe simply calls for dashi granules. Don’t worry though, it still comes out tasting delicious.


¼ cup dried seaweed (wakame)
2 tsp dashi granules
4 cups water
3 tablespoons miso (I used white, but any type can work)
¼ cup thinly sliced scallions to garnish (optional) 


1.       Hydrate seaweed in warm water, then drain.
2.       Add water and dashi granules into a pot and bring to a boil.
3.       Reduce heat to medium, add tofu and wakame long enough to heat through.
4.       Remove from heat and mix in miso, taking care not to mash the tofu.
5.       Garnish with scallions and serve.