By Eric Kim Seiji Ando never had to learn how to make miso soup. In Japan, it was the kind of thing they taught in elementary school. But as far as he can remember, he never really had to learn ...

Miso paste packs a major umami punch ... so I tossed those in as well to make the soup more of a complete meal. When the vegetables were tender and the soup’s aroma told me it was ready ...

If you’ve never made miso soup before, you may be surprised at how easy it is to make homemade. If you’re looking to try your hand at making this classic soup, keep reading on for all of my ...

A quintessential part of Japanese cuisine is a steaming bowl of miso soup. Hearty and comforting, miso soup can be eaten with breakfast, lunch or dinner. And while it’s pretty simple to make miso soup ...

Return dashi to same pot and bring to a simmer over medium heat. Whisk in miso until dissolved, then stir in scallions and wakame. Divide tofu among bowls. Pour soup over.

It also means you can make miso soup at any time. When I was a kid, my family spent some time in Japan. Every year, the students at my school went on an overnight retreat to the countryside ...

Cook until stock is infused, 10 to 15 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to release stock. Return dashi to same pot and bring to a simmer over medium heat ...