Traditional Japanese miso soup is so simple, a written recipe seems extraneous.
Miso, dashi, tofu and water. Heat. Add scallions, if desired.
Or is it?
For the Rev. Kojo Kakihara, Tacoma Buddhist Temple’s minister, the basic miso formula is a launching point for what can be a much more complicated, vegetable-rich soup.
His brightened-up style of miso soup will be made by temple members and served Sunday at the Tacoma temple’s annual sukiyaki dinner fundraiser. Read more »