Ingredients
Serving size: 2 adults + 2 kids
4 cups of water with 2 seafood stock coins+
OR 4 cups of water with 10 large dried anchovies +4 pieces of kelp
1/8 cup of dried seaweed, soaked in water and drained
1 scallion, chopped
4 tbsp of miso paste
1/2 block of tofu, cut into smaller cubes
optional: 1 pack of enoki mushrooms, cut and washed
Directions
1. Make 4 cups of seafood stock by boiling 4 cups of water with 2 coins of the seafood stock coins OR by boiling 4 cups of water with 4 pieces of dried kelp + 10 large dried anchovies (4×4 inches in size) on medium low heat for 10 minutes.
2. Prep your ingredients by cutting your tofu into smaller cubes and chopping your scallions. Soak your dried seaweed pieces in water for 10 minutes and drain the water.
3. Remove all seafood pieces if you used dried seafood. Add your tofu cubes and seaweed to the soup.
4. Add 4 tbsp of miso (general rule of thumb is 1 tbsp of miso paste per 1 cup – but feel free to taste after 3 tbsp and see if you want to add more or not.) Stir until it dissolves completely by using a strainer. *If you’re adding enoki mushrooms, add them here and cover with lid for 5 minutes.
5. Once the paste is completely dissolved, turn off heat. Turning off the heat as soon as the miso paste dissolves helps retain miso flavor and aroma.
6. Top with chopped scallions, serve and enjoy!
