Japanese miso soup

Ingredients

• Fish stock

  Soup, home-prepared

  40kg

• Miso

  1 tbsp or 17g

• Tofu

  Raw, firm, prepared with calcium sulfate

  100g

• Seaweed

  Wakame, raw

  2 tbsp or 10g

• Shallots

  Freeze-dried

  2 tsp or 0.6g

Directions

1. Reconstitute wakame seaweed by putting them into a small bowl of water.
2. Dice the tofu and set aside.
3. Bring Dashi stock to boil in a saucepan over medium heat *5
4. Add the diced tofu into the dashi stock to cook.
5. Drain and squeeze out excess water out of the wakame seaweed and add wakame to the saucepan to cook for a few minutes. *1
6. Turn the heat off and add miso paste
7. Using a sieve, dissolve the miso paste. *2
8. Once all the miso has dissolved, turn the heat back on.
9. Turn the heat off just before the miso soup reaches boiling point. *3
10. Serve Miso soup and garnish with chopped green shallots
11. Recipe by: Shihoko | Chopstick Chronicles (source: https://www.chopstickchronicles.com/japanese-miso-soup-basics/)