Miso Paste: Umami Secrets
A comforting and traditional Japanese soup, featuring the distinctive savory flavor of miso paste, silky tofu, and tender wakame seaweed. This staple is both nutritious and incredibly satisfying.
Ingredients
- 4 cups dashi stock
- 0.5 cup miso paste white or red
- 6 ounces silken tofu cubed
- 0.25 cup dried wakame seaweed rehydrated
- 2 stalks green onions thinly sliced
Instructions
- In a medium pot, bring dashi stock to a gentle simmer over medium heat.
- While dashi heats, in a small bowl, dissolve miso paste in 0.5 cup of the warm dashi stock until smooth. This prevents clumps and ensures even flavor.
- Add cubed tofu and rehydrated wakame seaweed to the simmering dashi. Cook for 2-3 minutes, ensuring not to boil vigorously after adding wakame.
- Remove the pot from heat. Stir in the dissolved miso mixture. Avoid boiling miso, as it can diminish its flavor and beneficial probiotics.
- Ladle the soup into bowls and garnish with sliced green onions before serving warm.
Notes
For extra depth, you can use dashi made with kombu and bonito flakes. Adjust miso amount to your taste, as varieties differ in saltiness. Avoid boiling the soup vigorously after adding miso to preserve its delicate flavor and beneficial probiotics. Serve immediately for the best taste and texture.