I grew up eating miso soup made various ways. This is a good basic miso soup. I always use Shiro Miso, which is a white miso (less salty) than the Aka Miso, red miso paste. Some people also like to mix both for more bolder flavor. To whisk in the miso paste, I normally hold two spoons, with the miso paste in the first spoon and using the other spoon to mash the paste into the water. The dashi I use has no MSG and since I was only serving two people I scaled this amonunt down quite a bit. I don't use silken tofu but medium firm which is a personal choice. I garnished the soup with thinly minced green onions (see my picture). Miso soup doesn't take me too long to make. There are so many vegetables you can add in miso soup such as shiitake mushroom, daikon, other mushrooms, leafy greens, etc. This was a warm and satisfying soup that paired perfectly with, "Japanese Deep Fried Shrimp," "Japanese Shrimp Sauce I," "Japanese-Style Sesame Green Beans,"and "Cucumber Sunomono," all from this website. I drank every last drop of miso soup!
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I grew up eating miso soup made various ways. This is a good basic miso soup. I always use...