About the Recipe
Make my authentic, homemade Japanese miso soup with an easy from-scratch dashi stock and classic ingredients like tofu.
Ingredients
1/2 fl oz Vegetable oil
1/2 oz Garlic, minced
1/2 oz Ginger, minced
2 oz Shallot, minced
1 fl oz Rice vinegar
1 qt Dashi or Vegetable/ Mushroom stock
8 oz Tofu, medium diced
1 oz Swiss chard greens, thinly sliced
1/2 Tahini
3 oz Miso paste, red or white
To taste Salt, soy sauce or tamari
1/2 oz Scallion, thinly sliced on a bias
Preparation
Step 1
Add the oil to a large pot and heat to medium um. Add the garlic, ginger, and shallot and cook until aromatic.
Step 2
Add the rice vinegar, stock, tofu, and Swiss chard. Bring to a low simmer for five minutes.
In a small bowl: remove a cup of the liquid and whisk in the tahini and miso into the removed cup of liquid to prevent clumping. Pour the thick liquid back into the pot to incorporate the miso and tahini into the soup. Make sure that the broth is now only simmering.
Step 3
Season to taste and keep the broth warm until ready to serve. When ready to serve: portion into serving vessels and garnish with scallions.