Quick & Easy Miso Soup
A simple, traditional Japanese soup featuring a rich dashi broth, savory miso paste, soft tofu, and delicate wakame seaweed, perfect for a light meal or accompaniment.
Ingredients
- 4 cups dashi stock (or water + dashi powder)
- 1/4 cup miso paste (white or yellow)
- 4 oz silken tofu drained and cubed
- 2 tbsp dried wakame seaweed
- 2 tbsp green onions sliced
Instructions
- 1. Rehydrate the wakame: Place dried wakame in a small bowl with warm water for 5 minutes until soft. Drain well.
- 2. Prepare the dashi: In a medium pot, bring dashi stock to a gentle simmer over medium heat. If using dashi powder, follow package instructions to prepare 4 cups.
- 3. Dissolve miso paste: Take a small amount of hot dashi broth into a separate bowl. Add the miso paste to this bowl and whisk until fully dissolved. This prevents lumps.
- 4. Combine and heat: Reduce heat to low. Add the dissolved miso paste to the pot, stirring gently. Add the cubed tofu and rehydrated wakame.
- 5. Serve: Heat for 2-3 minutes, ensuring the soup does not boil after adding the miso. Ladle into bowls and garnish with sliced green onions immediately.
Notes
For a vegetarian version, use kombu dashi (no bonito flakes). Adjust miso paste to your taste, as saltiness varies. Miso paste can also be used as a marinade for chicken or fish, or as a flavorful dipping sauce. Do not boil the soup after adding miso, as it can diminish its flavor and probiotic benefits.