Easy Miso Soup | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 10 min

Ingredients

Instructions

1. Thinly slice 1 green onion and cut 1/4 block of soft tofu into small cubes.
2. Add 2 cups water and 1 dashi packet to a pot, cover and bring to a boil over medium heat.
3. Shake the dashi packet with chopsticks to release flavor. Once boiling, remove the packet.
4. Add the tofu cubes and 1/2 tablespoon dried wakame.
5. Turn off the heat. Dissolve 2 tablespoons miso in a ladleful of stock, then stir it into the broth.
6. Heat gently until just simmering, then turn off the heat. Do not let it boil.
7. Serve immediately in bowls, garnished with sliced green onion. Leftovers keep up to 2 days in the fridge; reheat gently without boiling.

Summarized from Just One Cookbook's video. Watch it for the details.

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