Miso Soup
A comforting and soul-warming Japanese dashi broth infused with the savory depth of miso paste, traditionally served as part of a Japanese breakfast. This simple yet elegant soup is enhanced with tender silken tofu, rehydrated wakame seaweed, and fresh scallions.
🧂 Ingredients
- 800 ml Dashi stock(You can use instant dashi granules dissolved in hot water, or make your own from scratch.)
- 4 tbsp White miso paste(Also known as Shiro miso. Adjust to taste; start with less and add more if desired.)
- 150 g Silken tofu(Cut into small, bite-sized cubes (approximately 1.5 cm or 0.5 inch).)
- 1 tbsp Dried wakame(This will expand significantly once rehydrated.)
- 2 Scallions (green onions)(Thinly sliced on the bias for garnish. Use both white and green parts.)
👨🍳 Instructions
- 1
In a small bowl, combine the dried wakame with about 50ml (1/4 cup) of warm water. Let it rehydrate for about 5 minutes until softened and expanded. Drain any excess water.
⏱️ 5 minutes - 2
Pour the dashi stock into a medium saucepan. Bring it to a gentle simmer over medium heat. Do not let it come to a rolling boil.
⏱️ 3 minutes - 3
Carefully add the cubed silken tofu to the simmering dashi. Let it heat through for about 2-3 minutes. The tofu should be warmed but not broken.
⏱️ 3 minutes - 4
Reduce the heat to low. In a separate small bowl, place the white miso paste. Ladle about 1/2 cup (120ml) of the warm dashi broth over the miso paste. Using a whisk or chopsticks, stir until the miso paste is completely dissolved and smooth. This prevents clumps.
⏱️ 2 minutes - 5
Gently pour the dissolved miso mixture back into the saucepan with the dashi and tofu. Stir gently to combine. Heat the soup through for another minute, ensuring it does not boil. Boiling miso can diminish its flavor and beneficial properties.
⏱️ 1 minute - 6
Stir in the rehydrated wakame seaweed. Ladle the hot miso soup into individual serving bowls. Garnish generously with the sliced scallions.
⏱️ 1 minute - 7
Serve immediately while hot and fragrant.
⏱️ Immediate
💡 Pro Tips
- ✓Never boil miso soup after adding the miso paste. The heat should be low, just enough to warm it through, to preserve the delicate flavor and beneficial enzymes.
- ✓Using a fine-mesh sieve or a small whisk to dissolve the miso paste in a little warm broth ensures a smooth, lump-free soup.
- ✓Taste and adjust the amount of miso paste to your preference. Different brands and types of miso have varying saltiness and intensity.
- ✓For an authentic experience, serve miso soup as part of a traditional Japanese breakfast, alongside rice, grilled fish, and pickles.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer, more robust flavor, use red miso paste (Aka miso) or a blend of red and white miso.
- Add other ingredients such as thinly sliced mushrooms (shiitake or enoki), clams, small pieces of daikon radish, or spinach.
- Incorporate small cubes of firm tofu for a different texture.