Miso Soup
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
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 3 cups | dashi stock |
| 2 tablespoons | white miso paste |
| 1/2 cup | soft tofu, cubed |
| 1 tablespoon | wakame seaweed |
| 2 tablespoons | sliced green onions |
| — | 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.