This miso soup is full of savory flavors. Add more dashi to your soup if you want a stronger stock. You can use yellow, white, or red miso paste for this soup — yellow miso is sweet and creamy, red miso is stronger and saltier.
- water : 4 cups
- dashi granules : 2 tsp
- miso paste : 3 Tbsp
- (8 ounce) package silken tofu, diced : 1 pack
- green onions, sliced diagonally into 1/2 inch pieces : 2 piece
Stages of cooking
Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium and whisk in miso paste. Stir in tofu. Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving. Melissa Goff