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!
Mouthwatering Miso Directions
hands-on time:5 minutes
tools: • saucepan • scissors • bowl
start-to-eat time:15 minutes
kids kitchen skills: • heating • cutting • mixing
Grown-up steps and notes
• 4 cups vegetable broth • 1 sheet nori (or dried wakame seaweed) • 3 tablespoons white miso paste
1. Pour vegetable broth into a medium saucepan. Turn on the stove to low heat.
2. Place the saucepan over heat on the stovetop and let it simmer.
3. Cut nori into squares with kitchen scissors and add nori to vegetable broth. Let simmer for 5-7 minutes.
4. 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.
5. Remove hot soup from stove and pour into cup or small bowl. Serve.