Just because it's Spring doesn't mean you have to skip out on soups. This homemade miso soup will satisfy all of your salty and savory cravings.
Rob and I love having date nights. One of our favorite things to do is dedicate one weekend night for a date night at home. While we both love trying new restaurants (find all my favorite spots on my NYC City Guide), cooking at home is even more special. Rob came up with the idea to make homemade miso soup and it was SO easy plus it's even better than you'd get in any Japanese restaurant. Ramps are now in season and since Rob works right near Union Square Greenmarket, he picked some up on his way home the other night. Ramps are a species of wild onion are sometimes called wild leeks or spring onions. They taste stronger than a leek and slightly like garlic.
We bought the ramps at the farmers market and the rest of the produce we found at our local Asian Grocery store. You'll likely be able to find the miso and wakame at Whole Foods as well!
Prep Time: 5 minutes Cook Time: 10-12 minutes
- 6 cups of water
- 1 cup of Kikoman Hon Tsuyu Shiro Dashi (can also make your own dashi from scratch or use a chicken or vegetable broth instead)
- 4 ramps, rinsed and diced (they usually come in bunches)
- 1/4 cup dried wakame, soaked for 20 minutes then drained
- 2 tbsp white miso paste
- 1/2 block of firm tofu
- Rinse and dice the ramps into small pieces. You want to use the entire ramp (stems and leaves), except for the root at the very end.
- Cut the tofu into small cubes, set aside.
- Add the miso paste into a small bowl.
- In a large saucepan, bring water and dashi broth to a boil. Once the broth starts to boil, add a scoop of broth into the bowl with the miso and whisk together.
- Pour the miso back into the broth and then add the ramps, tofu and wakame.
- Simmer for an additional 5 minutes.
*Recipe adapted from The Kitchn