Miso Soup With Yuzu Kosho Recipe

Cooking Directions

• STEP 1.In a medium saucepan, bring water to a boil.
• STEP 2.Add the dashi powder and stir until dissolved.
• STEP 3.Reduce the heat to low and add the tofu and wakame seaweed.
• STEP 4.Simmer for 2-3 minutes until the tofu is heated through and the seaweed is rehydrated.
• STEP 5.In a small bowl, whisk together miso paste and a ladleful of the hot broth until smooth.
• STEP 6.Add the miso mixture to the saucepan and stir to combine.
• STEP 7.Remove the saucepan from heat and add yuzu kosho to taste.
• STEP 8.Serve the miso soup with yuzu kosho hot, garnished with chopped green onions.

Cooking Tips

• Be careful not to boil the miso soup after adding the miso paste, as it can affect the flavor.
• Feel free to add other ingredients to the soup, such as mushrooms or thinly sliced vegetables.
• Adjust the amount of yuzu kosho according to your spice preference.

Storage and Serving

• Leftover miso soup can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the soup in a saucepan over low heat until heated through.
• Garnish the reheated soup with fresh green onions before serving.