miso soup (from scratch)

My go-to soup to make because it’s just *that* easy. This miso soup recipe starts off with a dried shiitake stock but you can also use dashi packets. If using dashi powder, I’d use half the recommended amount because the full amount can feel overpowering with the miso imo. But play with it and make it your own!

I used:

• 2 dried shiitake
• 2.5 cups boiling water
• 1/4 block soft tofu, cubed small
• 1.5 tbsp miso paste
• 1 tbsp dried seaweed flakes
• 1/2 tsp soy sauce
• 1/2 tsp shaoxing wine
• garnish: scallions

To make:

• add dried shiitakes to a small pot or bowl, and add with boiling water. cover the bowl/pot with a plate or lid
• let sit until shiitakes are rehydrated ~an hour
• strain the stock into a pot (sometimes dried shiitake leaves loose sediments/grit)
• if using shiitakes in soup, thinly slice them and add them to the shiitake stock
• bring to a boil over medium heat, add in the tofu and seaweed. let simmer for a minute and turn off heat
• mix in miso paste, soy sauce, shaoxing wine. adjust seasoning to taste
• top with scallions if desired, enjoy!