I love miso soup, but whenever I've made it at home, I've never been able to get the full, deep, rich, complex flavor that I routinely have at my favorite Japanese restaurants. That's because, until recently, I hadn't discovered the secrets of dashi.
This miso soup can be made with yellow, white or red miso paste. Yellow miso makes a sweet and creamy soup, while red miso makes a stronger, saltier soup.
1/2 to 1 small chicken breast (about 2 to 4 ounces), cut into bite sized pieces
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package medium or silken tofu, diced
1 tablespoon dried seaweed (optional)
2 green onions, sliced diagonally into 1/2 inch pieces
2 strips lemon peel, thinly sliced
In a medium saucepan over medium-high heat, combine dashi granules and water.
Add chicken and bring to a boil. Skim any foam that accumulates as chicken cooks.
Reduce heat to simmer. Add seaweed. Stir in tofu.
Separate the layers of the green onions, and add them to the soup.
Simmer gently for 2 to 3 minutes and gently dissolve the miso paste into the liquid.
Serve in small bowls. Garnish with lemon rind.