Miso soup is a staple in Japanese cuisine. In fact, it’s believed that on average, people in Japan eat it about once a day! Made from miso paste and traditional fish stock called “dashi,” this dish is best served when fresh and warm. Don’t forget to add tofu, if desired!
- 4 cups vegetable broth
- 1 sheet nori (or dried wakame seaweed)
- 3 tablespoons white miso paste
Kids kitchen skills:
- Pour vegetable broth into a medium saucepan. Turn on the stove to low heat.
- Place the saucepan over heat on the stovetop and let it simmer.
- Cut nori into squares with kitchen scissors and add nori to vegetable broth. Let simmer for 5-7 minutes.
- In the meantime, place miso paste into a small bowl, add a little hot water, and whisk until smooth. Add miso paste to vegetable broth, and stir to combine.
- Remove hot soup from stove and pour into cup or small bowl. Serve.