Onion Miso Soup

Instructions

1. Caramelize the onions
   Heat vegetable oil in a large pot over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes until they turn golden brown and caramelized. Reduce heat if they start to burn.
2. Prepare the broth
   Add the dashi stock to the pot with caramelized onions. Bring to a gentle simmer and add the grated ginger. Allow to simmer for 5 minutes to let the flavors combine.
3. Add the miso
   Place the miso paste in a small bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk until the miso is completely dissolved. Pour this mixture back into the pot. Add soy sauce and mirin, then stir to combine. Be careful not to boil the soup after adding miso as it will destroy its probiotics and subtle flavors.
4. Add the tofu
   Gently add the tofu cubes to the soup and simmer for 2 minutes to warm through, being careful not to break up the delicate tofu.
5. Serve and garnish
   Ladle the soup into bowls and garnish with sliced green onions and nori strips if using. Serve immediately while hot.