Miso Soup

Name: Miso Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3 servings
Cuisine: Japanese
Ingredients: 3 cups dashi stock; 2 tablespoons Miso Paste, white; 1/2 cup Tofu, soft, cubed; 1 tablespoon Wakame, seaweed; 2 tablespoons Green Onion, sliced; soy sauce, to taste

Veg Vegan

A light, umami-rich broth of dashi and fermented soybean paste with tofu, wakame, and spring onion — Japan's everyday soup.

Cuisines

Japanese

Best for

Breakfast Lunch Dinner

Goes well with

Chicken Katsu Curry

Gyudon

Recipe

Prep: 10 min Cook: 10 min Total: 20 min 2-3 servings

Ingredients

	3 cups	Dashi stock
	2 tablespoons	Miso Paste , white
	1/2 cup	Tofu , soft, cubed
	1 tablespoon	Wakame , seaweed
	2 tablespoons	Green Onion , sliced
	—	Soy sauce , to taste

Instructions

1 In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
2 Add the wakame seaweed to the simmering stock and let it rehydrate for about 5 minutes.
3 In a small bowl, mix the miso paste with a few tablespoons of the warm dashi to create a smooth slurry.
4 Reduce the heat to low and add the miso slurry to the saucepan, stirring gently to incorporate without boiling.
5 Add the cubed tofu to the soup and let it warm through for about 2-3 minutes.
6 Taste the soup and adjust the seasoning with soy sauce if needed.
7 Serve the miso soup hot, garnished with sliced green onions.

Tips

Avoid boiling the soup after adding miso paste to preserve its delicate flavors and beneficial properties.