Ingredients:

• 2 cups, Dashi

• 2-3 tablespoons, Miso

• As you like, Garnish (tofu, green onion, wakame seaweed, sesame seed, etc..)

How to make:

1. Warm dashi. If you want to cook vegetables or other garnish, add them at this point.

2. Put the miso in a small bowl. When the garnish is heated through, turn off the heat and take 1 ladle of dashi, add to the miso bowl to dilute. Then, add back to the pot.

3. Put garnish in a cup and pour the miso soup. Enjoy!

Tips:

Add miso to the soup at the very end of the cooking process to maximize the flavor and benefit of miso. If you need to reheat the miso soup, heat it over moderate heat, and do not boil!

For Tofu, wakame seaweed, and chopped green onion are standard garnishes, but there is a lot of variation in Japanese home-style cooking. For example, potato and onion, green cabbage, root vegetables, daikon radish, and clam. Those are cooked in dashi and then add miso. I love to add various vegetables cooked separately such as grilled asparagus, blanched snap peas or spinach, and even tomato. Please try and enjoy your own cup of miso soup!