Instead of dashi, a traditional ingredient for miso soup that can be hard to find, this version uses seafood stock or chicken stock with a bit of fish sauce added to it. Note, if you can’t get seaweed, you can use spinach. Don’t mix it into the soup pot though. Instead, chop up 2 cups of fresh spinach leaves. Add some to each soup bowl. Ladle the soup over top so that the spinach will wilt just before serving.
- 6 cups low or no-sodium seafood, chicken, or vegetable stock
- 1/2 tsp. fish sauce
- 4 sheets of dried seaweed
- 12 oz. firm tofu
- 2 green onions
- 1–3 Tbsp. miso paste
- Put a large pot or Dutch oven over high heat. Add the broth and the fish sauce. Cover and bring to a boil.
- While the soup heats, break up the seaweed into 1-inch pieces. Put it into a large bowl and cover with cool tap water. Let sit in the water for 2 minutes. Drain and set aside.
- While the seaweed is soaking, cut the tofu into 1/2 inch squares. Chop the green part of the green onions.
- When the broth reaches a simmer turn the heat to very low. You won’t want the soup to reach a boil after this point.
- Measure 1 tablespoon of the miso paste into a small bowl. Add a tablespoon of the hot broth. Stir. Add another tablespoon of broth. Stir and then add it to the soup. Stir and taste. If you like the flavor, move onto the next step. If you’d like a stronger miso flavor, dissolve another tablespoon of the miso into a bit of hot broth and add it. Continue to repeat until you have the desired taste. If you go too far and add too much miso, dilute the soup with hot tap water 1 cup at a time.
- Add the tofu to the soup and stir gently. Let it heat through for 1 minute.
- Divide the seaweed and green onions between 6 soup bowls. Ladle the soup over top.