Miso Soup with Tofu

“Real” miso soup begins with dashi, but you can make a pretty good version starting with water or other stock. Start with traditional unpasteurized miso, which is inexpensive and lasts for several months in the refrigerator. Dark brown hatcho miso is traditionally used for soup, but the lighter varieties, which are more often used to make dressings and sauces, are fine as well. You’ll find a good selection at Japanese markets and a decent selection at many health food stores.

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