Miso Soup with Milk

Traditional miso soup is typically made with a combination of miso paste, dashi (Japanese soup stock), and various ingredients like tofu, seaweed, and green onions. While miso soup is commonly enjoyed as a light and savory broth, adding milk to it creates a unique twist by introducing a creamy element.

Ingredients:

• 4 cups dashi stock (you can use instant dashi granules or make it from scratch using kombu and bonito flakes)
• 2 tablespoons miso paste (white or red miso, depending on your preference)
• 1 cup milk (preferably whole milk for a creamier texture)
• 1/2 cup cubed tofu
• 2-3 green onions, thinly sliced
• Optional: seaweed (such as wakame), sliced mushrooms, or other desired vegetables

Instructions:

1. Prepare the dashi stock:
   • If using instant dashi granules, follow the instructions on the packaging to make 4 cups of dashi stock.
   • If making dashi from scratch, soak a piece of kombu (dried kelp) in 4 cups of water for about 30 minutes. Then, bring the water to a simmer over medium heat and remove the kombu just before it comes to a boil. Add a handful of bonito flakes (dried, fermented, and smoked skipjack tuna) to the simmering stock. Let it simmer for about 5 minutes, then strain the stock to remove the bonito flakes.
2. Heat the dashi stock:
   • In a saucepan, heat the dashi stock over medium heat until it comes to a gentle simmer.
3. Add the tofu and vegetables:
   • Add the cubed tofu and any other desired vegetables (such as sliced mushrooms or seaweed) to the simmering dashi stock.
   • Let the tofu and vegetables cook for a few minutes until they are heated through and tender.
4. Mix in the miso paste:
   • In a separate bowl, whisk the miso paste with a small amount of the hot dashi stock to dissolve it and remove any lumps.
   • Slowly pour the miso mixture back into the saucepan while stirring gently to incorporate it into the soup.
5. Add the milk:
   • Pour the milk into the saucepan with the miso soup.
   • Stir gently to combine the milk with the soup, being careful not to boil the mixture.
6. Simmer and serve:
   • Let the miso soup with milk simmer for another minute or two to ensure it is heated through.
   • Taste the soup and adjust the seasoning if needed by adding more miso paste.
   • Ladle the miso soup into bowls and garnish with thinly sliced green onions.

Enjoy your creamy miso soup with milk! It offers a unique twist to the traditional version, adding a velvety texture and a hint of richness to the comforting flavors of miso.