Description
This ultimate miso soup recipe delivers an incredible depth of umami flavor with a soothing broth made from dashi and miso paste. Combining silky tofu, tender mushrooms, and rehydrated seaweed, this traditional Japanese soup is perfect as a light appetizer or nourishing meal. Garnished with fresh green onions and optional soy sauce or sesame oil, it’s simple, comforting, and packed with authentic taste.
Ingredients
Scale
Soup Base
- 4 cups dashi (Japanese soup stock) or water
- 3 tablespoons miso paste (white or red)
Main Ingredients
- 1 block firm or silken tofu, cut into cubes
- 1 cup seaweed (wakame), rehydrated
- 2 green onions, sliced
- 1 cup mushrooms (shiitake or other), sliced
Optional Ingredients
- Vegetables like bok choy or spinach
- A few drops of soy sauce or sesame oil
Instructions
- Prepare Dashi: If using dashi powder, dissolve it in 4 cups of water in a pot. If you have pre-made dashi stock, you can skip this step.
- Heat the Broth: Place the dashi or water on medium heat and bring it to a gentle simmer carefully to avoid boiling.
- Add Tofu: Gently add the cubed tofu into the simmering broth and allow it to heat through for about 5 minutes without stirring too vigorously to prevent breaking the tofu.
- Incorporate Mushrooms: Add the sliced mushrooms to the pot and cook them for 3 to 5 minutes until they are tender and infused with broth flavor.
- Mix in Miso: In a separate bowl, ladle some of the hot broth and whisk in the miso paste until completely smooth and dissolved, ensuring no lumps remain.
- Combine: Pour the miso mixture back into the pot and gently stir to incorporate it evenly into the soup without boiling it, to preserve the miso’s delicate flavors.
- Add Seaweed: Stir in the rehydrated wakame seaweed and let it soak for about 1 minute to soften and release its flavor.
- Garnish: Turn off the heat and add the sliced green onions, stirring gently to distribute evenly through the soup.
- Taste and Adjust: Taste your soup and add a few drops of soy sauce or sesame oil if desired to enhance the flavor according to your preference.
- Serve: Ladle the hot miso soup into bowls, making sure each serving includes cubes of tofu, mushrooms, and green onions for a perfect presentation and balance of textures.
Notes
- Use gentle heat when adding miso paste to avoid boiling, which can reduce its flavor and probiotics.
- Silken tofu offers a softer texture, while firm tofu holds its shape better in soup.
- Rehydrate dry wakame seaweed in water for about 10 minutes before adding.
- Feel free to add other vegetables like bok choy or spinach for added nutrition and color.
- Store leftover soup separately from miso paste, adding fresh paste when reheating for better flavor.
