A fundamental and comforting Japanese soup, this recipe offers a simple entry point into Japanese cuisine. It’s quick to prepare and perfect for a light meal or as a side dish.
Donabe: Japanese Earthenware Cooking
A fundamental and comforting Japanese soup, this recipe offers a simple entry point into Japanese cuisine. It's quick to prepare and perfect for a light meal or as a side dish.
Ingredients
- 4 cups water
- 1/4 cup dried wakame seaweed
- 4 oz silken tofu cubed
- 3-4 tbsp miso paste white or red
- 2 tbsp chopped scallions for garnish
Instructions
- If using a Donabe or regular pot, bring the water to a gentle simmer over medium heat.
- While water heats, rehydrate the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and roughly chop.
- Add the rehydrated wakame and cubed silken tofu to the simmering water. Cook for 2-3 minutes.
- Remove a ladleful of the hot water from the pot and place it into a small bowl. Add the miso paste to this bowl and whisk until completely dissolved and smooth.
- Pour the dissolved miso mixture back into the pot, stirring gently to combine. Do not allow the soup to come to a rolling boil after adding the miso.
- Serve immediately in bowls, garnished with fresh chopped scallions.
Notes
Adjust miso paste amount to your taste; some prefer a stronger flavor. For traditional dashi, use kombu and katsuobushi. Add other ingredients like thinly sliced mushrooms, spinach, or daikon radish for variety. Ensure the soup does not boil after adding miso paste, as this can degrade its flavor and beneficial probiotics.
