Miso Soup Print Email

3 1/3 cups dashi soup stock (fish or chicken stock is ok)
1/2 tofu
3-4 TBS miso (white, red, or a combination for ultimate flavor)
1/4 cup chopped green onion

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Scoop out some soup stock from the pan and dissolve miso in it. Return the soup in the pan. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.

*Makes 4 servings.

Miso soup variations:
(Items noted with * should be steamed first.)
·Cabbage* or Napa, cut into bite-size squares or triangles
·Lettuce, cut into bite-size squares or triangles
·Onions or Leeks*, sliced
·Okra, chopped
·Butternut squash*, thinly sliced
·Snow pea pods*, or Green beans*
·Daikon*, thinly sliced
·Potatoes*, or Sweet potatoes*, thinly sliced
·Mushrooms, sliced
·Bean sprouts
·Wakame Seaweed

- Chef Michaelangelo (mick) Rosacci


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