Miso soup is a staple in Japanese cuisine. This classic recipe is light yet nourishing, and layered with homemade dashi, miso, tender seaweed, tofu, and crisp green onion. Plus, it's so easy to make!
I love the idea of enjoying this miso soup with any meal of the day, much like my egg drop soup! With its savory, umami flavor, it's so good alongside my miso salmon and ginger rice. Though it's honestly a great starter to a wide variety of meals (which I mention at the end of the video). But what I love most is that this recipe is rich in probiotics, packed with minerals, and completely gluten-free. If you’re celiac like me, ordering miso soup at restaurants can be hit or miss depending on the ingredients they use. That's why you should make it at home!
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Wakame: https://amzlink.to/az0vTRXnCbd9M
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► TIMESTAMPS:
00:00 Intro: Easy Homemade Miso Soup
00:36 Make the dashi with kombu and bonito flakes.
01:08 Rehydrate the wakame seaweed.
02:28 Slice the tofu and add it to the broth.
03:00 Dissolve and add the miso paste.
03:39 Finish with sliced green onions and wakame before serving.
04:09 Taste test, what to serve with miso soup, meal prep, and final thoughts.
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