Miso Tofu Soup

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This is my favorite Japanese soup but I have to make my own because I am allergy to MSG and most of the rest in Southeast Asian always cook with this flavoring ingredients. Luckily, you might able to get them without MSG if you are living in the States.
It is very easy to prepare and cook this soup. The main ingredient is Miso (aged mashed soy beans) and so Japanese wine. The ingredients are easily available at any Gourmet store or Japanese Grocery store. It is a saver on a cold wintry day to have them.


1/2 cup dashi granules
4 cup water
3 1/2 oz white miso paste
1 tablespoon Mirin
8 oz soft tofu, cut into cubes
1 spring onion, sliced
Salt and white pepper to taste


In a small saucepan combine water and dashi granules and bring to a boil. Add in the miso paste and mirin to the pan, stir the miso over medium heat and make sure not to let the broth boil once the miso has dissolved. Add the tofu cubes to the hot miso broth and heat without boiling over medium heat for 5 minutes.

Serve in a soup bowl and garnish with sliced spring onions.

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