On quiet mornings when I’m feeling reflective, a warm bowl of miso soup is my go-to. Its gentle warmth and subtle flavors help me find my center and start the day with calm.
Traditional Miso Soup
Ingredients
- 4 cups dashi (Japanese soup stock)
- 3 tbsp miso paste
- 4 oz firm tofu, diced
- 2 scallions, sliced
- 1/4 cup wakame seaweed, rehydrated
Steps
- Heat dashi in a saucepan until simmering, but do not boil.
- In a small bowl, dissolve miso paste with a ladleful of hot dashi. Stir into the saucepan.
- Add diced tofu and rehydrated wakame seaweed to the soup. Simmer gently for 2-3 minutes.
- Remove from heat, stir in sliced scallions, and serve warm.