- 2 teaspoons dashi granules
- 4 cups water
- 3 tablespoons miso paste
- 1 (8 ounce) package silken tofu, diced
- 2 green onions, sliced diagonally into 1/2 inch piece
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
I think the key to this is the dashi. You can easily make your own dashi at home – just look up a few YouTube videos, but for the amount I use, keep some granules in the freezer and it is ready whenever I need it.
I often serve Miso soup to accompany a few other dishes, and this makes it very easy to prep a bit earlier and just leave it simmering – don’t add the tofu or green onions until closer to serving time.