When I make miso soup, I usually use tofu and any vegetable I have in hand. Typically, onion, green onion, kale, or swiss chard from my garden. This time I used dandelion leaves instead. It tasted just like any other green vegetable and didn’t taste bitter at all. It was a pleasant discovery that dandelion leaves are good in miso soup!

Makes 4 servings;

  • 3 cups water
  • 2 tbsp. miso
  • 2 tsp. dashi (Japanese soup base)
  • 250g (1/2 package) tofu
  • 1 cup dandelion leaves

Boil water and add dashi. Toss dandelion leaves into the pot for 1 to 2 minutes. Add diced tofu and cook for another 1 to 2 minutes. Reduce heat and add miso. Keep miso in spoon and slowly stir and mix with hot water to dissolve. Do not boil after adding miso in order to maximize flavour.  When miso paste is dissolved in soup, it is ready to be served.