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How to Make Miso Soup

Miso soup is very popular in Japan and within the Pacific Region. It has also become a staple meal within the Japanese culture. Korean restaurants serve a similar, but different tasting, soup.

Ingredients 1⁄4 oz (7 g) dried seaweed (wakame) 4 1⁄4 oz (120 g) fresh soft tofu or long life silken tofu 13 1⁄2 fl oz (400 ml) dashi (fish and seaweed stock) or 400 ml (13 1⁄2 fl oz) of water and 1⁄2 tsp (2.5 ml) powdered dashi 1 1⁄2 Tbsp (20 ml) miso paste 2 medium spring onions Portebello mushrooms or Shitaki source: http://www.wikihow.com/Make-Miso-Soup