Mighty Miso Soup (With Dashi - Fish Stock)
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 quart
- Serves:
- 4-6
ingredients
- 1 (12 ounce) package soft tofu, cut into small 1/2 inch cubes
- 1 quart dashi stock
- 1⁄3 cup red miso or 1/3 cup white miso
- 1 cup chopped green onion
- 8 ounces shiitake mushrooms
- 1 tablespoon dried wakame seaweed, flakes finely chopped
- 1 teaspoon omega fish oil (the mighty part)
- 1 teaspoon soy sauce
directions
- Place dashi stock in a medium saucepan and bring to a boil.
- Cut the tofu block into small cubes and add them to the dashi.
- Simmer the tofu in the dashi stock for a few minutes on very low heat.
- The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
- When the miso dissolves, add the dissolved miso to the pan gradually.
- DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
- Stir the soup gently.
- Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
- Add the omega fish oil and soy (if desired).
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RECIPE SUBMITTED BY
I am a singer, sonwriter, musician and chef. "Harmel Rayat Live" is the name of my new album and "Harmel Rayat Rocks the Kitchen" is a cook book I have been working on slowly which is soon to be released.