Japanese Curry (Kare Raisu)

Miso Soup – Serves 10

Ingredients

• 12 cups dashi stock (homemade or instant 3 tables spoons concentrate stock)
  
  
• 1 ½ cups miso paste (white or mixed)
  
  
• 2 cups tofu, cut into small cubes
  
  
• 2 cups wakame seaweed (rehydrated if dried)
  
  
• ½ cup green onions, thinly sliced
  
  

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Instructions

1. Heat dashi in a large pot over medium heat. Do not boil.
   
   
2. Add tofu and wakame, simmer gently 2–3 mins.
   
   
3. Turn off heat, dissolve miso paste in a ladle of hot broth, then stir back into pot.
   
   
4. Sprinkle green onions on top and serve immediately.
   
   

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 Tips:

• Never boil miso — it will lose flavor and probiotics.

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