I am fascinated by ethnic food and if it doesn't look too complicated, I try to replicate it at home. My miso soup has evolved over the years, through restaurant tastes and browsing cookbooks. This has been our standard recipe for a while now, and I usually keep all the ingredients on hand. I do use miso, tofu and scallions for other recipes as well.
hunk of miso (fermented soybean paste)
pinch of bonito dashi granules (fish stock bouillion)
dried wakame seaweed
Add boiling water and mix to dissolve miso. Wakame will rehydrate so prettily.
cooked soba (buckwheat noodles)
sprinkle of chopped scallion
This is lunch for us sometimes. It's not as quick as it might look because each bowl has to be assembled and the counter is littered with the ingredients, but we all love it.
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