Miso Soup

A warming, umami-rich Japanese soup made with dashi stock, silky tofu, and wakame seaweed. This comforting bowl is a staple of Japanese home cooking and comes together in just 15 minutes.

Ingredients

• 4 cups dashi stock (or water with 1 tsp dashi granules)
• 3 tbsp white miso paste (shiro miso)
• 7 oz soft tofu, cut into 1/2-inch cubes
• 2 tbsp dried wakame seaweed
• 2 stalks green onion, thinly sliced

Method

1. Soak the dried wakame in a small bowl of warm water for 5 minutes until rehydrated, then drain.
2. Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat. Do not boil.
3. Add the tofu cubes and rehydrated wakame to the simmering dashi. Cook gently for 2 minutes.
4. Remove the pot from heat. Place the miso paste in a ladle, submerge it partially in the broth, and whisk to dissolve completely. Never boil miso as it destroys the flavor and probiotics.
5. Ladle into bowls and garnish with sliced green onions. Serve immediately.

Chef's note: You can use red (aka) miso for a deeper, saltier flavor or mix red and white for a balanced awase miso soup. Add sliced mushrooms or spinach for extra nutrition.

Nutrition per serving

More Japanese recipes

• Chicken Teriyaki
• Tonkotsu Ramen
• Gyoza
• Katsu Curry
• Tamagoyaki
• Ramen Upgrade