Authentic Miso Soup
Traditional Japanese miso soup with tofu, seaweed, and green onions.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 cups dashi stock
- 3 tbsp miso paste (white or red)
- 1/2 cup soft tofu, cubed
- 1/4 cup wakame seaweed, rehydrated
- 2 green onions, thinly sliced
Nutrition Facts
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Instructions
Prepare the dashi stock: Heat the dashi stock in a pot over medium heat until it simmers. Do not let it boil vigorously.
Dissolve miso paste: Scoop out about 1/2 cup of hot dashi stock and mix it with the miso paste in a small bowl until fully dissolved.
Combine miso and stock: Pour the dissolved miso mixture back into the pot and stir gently to incorporate.
Add tofu and seaweed: Gently add the cubed tofu and rehydrated wakame seaweed to the soup. Simmer for 2-3 minutes.
Final touches: Turn off the heat and add the sliced green onions. Let the residual heat cook them slightly.
Serve immediately: Ladle the soup into bowls and enjoy while hot. Do not let it boil after adding miso to preserve flavor.
Chef's Tips
- Dashi Variations: Use kombu (kelp) and bonito flakes for traditional dashi, or instant dashi powder for convenience.
- Miso Types: White miso is sweeter and milder, while red miso is stronger and saltier. Adjust to your taste.
- Tofu Handling: Use soft tofu for delicate texture, but drain it well before adding to prevent clouding the broth.
- Seaweed Prep: Rehydrate dried wakame in water for 5 minutes before using to restore its texture.
- Avoid Boiling: Never let miso soup boil after adding the paste, as it will destroy beneficial enzymes and alter the flavor.
- Garnish Options: Add a sprinkle of sesame seeds or a dash of shichimi togarashi for extra flavor.
