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Savory Seaweed Miso Soup
JapaneseA comforting and umami-rich traditional Japanese soup featuring seaweed and soy sauce, perfect for any season.
Ingredients
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Method
1
Rehydrate the wakame seaweed in cold water for 5 minutes, then drain and chop into bite-sized pieces.
2
In a pot, heat the dashi broth over medium heat.
3
Add the rehydrated seaweed.
4
In a small bowl, dissolve the miso paste with some hot broth, then whisk it back into the pot.
5
Add soy sauce and sesame oil; season with salt and pepper as needed.
6
Heat gently for another 2-3 minutes, ensuring it does not boil to preserve the miso flavor.
7
Serve hot, garnished with sliced green onions if desired.
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