I studied in Japan as a college student, and this is pretty much how I learned to make miso soup from friends in Japan. Just a few notes:
Miso: I was taught to mix the miso in a small bowl with a bit of the broth to dissolve it before adding it to the pot. Otherwise it's harder to incorporate it into the soup. If your miso has chunks that won't dissolve, you can put this small bowlful through a sieve before adding to the pot.
Tofu: Generally, softer tofu is used for soups and hard tofu is for dishes like stir fry where it will be stirred or moved around a lot. That's why the recipe calls for what it does. But get what you like.
Seaweed: While you're at the Asian grocery store picking up your miso and dashi, grab some wakame seaweed. You just have to reconstitute it by putting a small amount in a bowl of water while you're making the rest of the soup. When the soup is ready, the wakame should be, too. Chop into 2-3" pieces if desired - some bits of wakame may be quite large. Put it into the soup and serve.
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I studied in Japan as a college student, and this is pretty much how I learned to make miso...