Classic Japanese Miso Soup
A comforting and healthy Japanese soup, made with dashi broth and miso paste, often accompanied by tofu, seaweed, and scallions. This staple dish is perfect as a light meal or an appetizer.
Ingredients
- 4 cups dashi stock
- 3 tablespoons miso paste (white or red)
- 4 ounces firm tofu diced into 1/2-inch cubes
- 1 tablespoon dried wakame seaweed rehydrated and drained
- 2 stalks scallions thinly sliced
Instructions
- 1. Prepare dashi stock according to package directions or from scratch. If using dried bonito flakes, strain them out to leave a clear broth.
- 2. In a small bowl, scoop out the miso paste. Add about a ladleful of the warm dashi stock to the bowl and whisk until the miso paste is completely dissolved and smooth. This prevents clumps in the soup.
- 3. Bring the remaining dashi stock to a gentle simmer in a medium pot over medium heat. Do not let it come to a rolling boil.
- 4. Add the rehydrated and drained wakame seaweed and the diced tofu to the simmering dashi. Cook for 2-3 minutes, allowing the tofu to warm through and the wakame to soften further.
- 5. Remove the pot from the heat. Stir in the dissolved miso paste. It is crucial not to boil miso paste once added, as high heat can diminish its delicate flavor and destroy beneficial probiotics.
- 6. Taste and adjust seasoning if necessary. Ladle the soup into individual bowls and garnish generously with the sliced scallions before serving immediately.
Notes
For a vegetarian version, ensure your dashi stock is made from kombu (kelp) only, avoiding bonito flakes. Adjust the amount of miso paste to your taste; lighter miso is milder, while darker miso is saltier and more robust. You can add other ingredients like sliced mushrooms, spinach, or thinly sliced daikon radish for variety.