Description
This Miso Soup recipe delivers the ultimate flavor experience with its combination of savory dashi broth, creamy tofu, tender mushrooms, and rehydrated seaweed. Perfect as a warming appetizer or a light meal, this traditional Japanese soup is simple to prepare and bursting with umami goodness.
Ingredients
Scale
Broth and 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 (optional)
- A few drops of soy sauce or sesame oil (optional)
Instructions
- Prepare dashi: If using dashi powder, dissolve it in 4 cups of water in a pot. Skip this step if you have pre-made dashi.
- Heat the broth: Bring the dashi or water to a gentle simmer over medium heat.
- Add tofu: Carefully add the cubed tofu to the simmering broth and heat for about 5 minutes, allowing the tofu to warm through without breaking apart.
- Incorporate mushrooms: Add the sliced mushrooms and cook for 3 to 5 minutes until they become tender and infused with the broth flavor.
- Mix in miso: In a separate bowl, ladle some of the hot broth and whisk in the miso paste until it forms a smooth mixture.
- Combine: Pour the miso mixture back into the pot and stir gently to blend all flavors without boiling, which preserves the delicate taste of the miso.
- Add seaweed: Stir in the rehydrated wakame seaweed and let it soak for 1 minute to soften.
- Garnish: Turn off the heat and add the sliced green onions, stirring gently to combine.
- Taste and adjust: Adjust the flavor by adding a few drops of soy sauce or sesame oil if desired, enhancing the soup’s depth.
- Serve: Ladle the soup into bowls, making sure to include tofu cubes, mushrooms, and green onions in each serving. Enjoy warm.
Notes
- Do not boil the soup after adding miso paste to maintain its umami flavors.
- Silken tofu works well for a softer texture, while firm tofu holds shape better in soup.
- Rehydrate wakame seaweed by soaking it briefly in water before adding to the soup.
- Adjust the amount of miso paste to taste; start with less if you prefer a milder soup.
- Optional vegetables like bok choy or spinach can be added along with mushrooms for extra nutrients.
- This soup is best served immediately to enjoy the fresh flavors and texture.
