Miso Soup Part II

We had made some Miso Soup before, but we had to change it up a bit because we had some leftover grilled salmon, tofu, and edamame in the freezer. Basically we wanted to combine these and they tasted great together.

Let's talk about Miso Soup. Essentially, making miso soup consists of a type of fish stock and miso paste. If you don't have these two ingredients, then instant is fine though making the real thing is better. Anyhow, below, I'll have the steps for miso soup. It's super easy. 

By the way, searching for Hon Dash was a major pain because many big supermarkets don't know what "fish stock" or Hon Dashi is. We suggest going to an Asian Marketplace. 

Here's our method: 

1. Put in about 1.75 tablespoons of Hon Dash (it looks like dried pellets but is essentially fish stock) into boiling water (I didn't measure out the water but in the package they do have a ratio of water to Hon Dashi). After making miso soup quite a bit, I eyeball so apologizes for not being so precise. 

2. Cut tofu in blocks and put it in the soup with the seaweed. Just warm them up 

3. Turn off the heat and add miso paste but you need to stir in the miso paste so it dissolves completely. 

* Keeping miso paste in boiling water turns the flavor bitter so that is why we turn off the heat when incorporating the miso paste. 

4. Add in leftover salmon and thawed edamame.

Enjoy!