Unlock Umami: White Miso Paste Guide
A comforting and traditional Japanese soup featuring delicate white miso paste, silken tofu, and wakame seaweed, perfect as a light meal or appetizer.
Ingredients
- 4 cups dashi stock
- 1/2 cup firm tofu cut into 1/2-inch cubes
- 2 tbsp white miso paste
- 2 tbsp wakame seaweed dried
- 2 green onions thinly sliced
Instructions
- Prepare dashi stock according to package instructions or from scratch.
- Gently heat dashi stock in a pot over medium heat, do not boil.
- In a small bowl, dissolve miso paste with a ladleful of warm dashi until smooth. Do not add directly to boiling water.
- Add tofu cubes to the dashi stock and cook for 2-3 minutes.
- Stir in the rehydrated wakame seaweed and the dissolved miso paste. Cook for another minute without boiling.
- Ladle into bowls and garnish with sliced green onions before serving.
Notes
Add sliced mushrooms or spinach for extra vegetables. Adjust miso quantity to taste. Do not boil miso to preserve its beneficial enzymes and flavor. For a vegetarian version, ensure your dashi stock is kombu-based.