Description
This classic Japanese Miso Soup recipe features a rich umami broth made from dashi and miso paste, combined with tender tofu, rehydrated wakame seaweed, fresh mushrooms, and sliced green onions for a comforting and flavorful starter or light meal.
Ingredients
Scale
Broth
- 4 cups dashi (Japanese soup stock) or water
Main Ingredients
- 3 tablespoons miso paste (white or red)
- 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
- 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. Skip this step if using pre-made dashi broth.
- Heat the broth: Bring the dashi or water to a gentle simmer over medium heat, ensuring the temperature is moderate to preserve delicate flavors.
- Add tofu: Carefully add the cubed tofu into the simmering broth and heat for about 5 minutes to warm through without breaking apart.
- Incorporate mushrooms: Add the sliced mushrooms to the pot and cook for 3 to 5 minutes until they become tender and fragrant.
- Mix in miso: In a separate small bowl, ladle some hot broth from the pot and whisk in the miso paste until it forms a smooth mixture without lumps.
- Combine: Pour the miso mixture back into the pot with the rest of the broth and stir gently to blend all the flavors evenly without boiling.
- Add seaweed: Stir in the rehydrated wakame seaweed and let it soak for about 1 minute to release its flavor and texture.
- Garnish: Turn off the heat and add the sliced green onions, stirring gently to distribute them without cooking further.
- Taste and adjust: Optionally add a few drops of soy sauce or sesame oil to enhance the flavor to your preference.
- Serve: Ladle the soup into bowls, making sure to include tofu cubes, mushrooms, seaweed, and green onions in each serving for a balanced bite.
Notes
- Use gentle heat once miso is added; avoid boiling to preserve its probiotic benefits and delicate flavor.
- Silken tofu is softer and more delicate, while firm tofu holds shape better in the soup.
- Rehydrate dried wakame by soaking in water for 5 to 10 minutes before adding to the soup.
- This soup can be customized with additional vegetables like spinach or bok choy for extra nutrition.
- Adjust miso quantity to taste; some prefer a lighter or stronger miso flavor.
- Using low-sodium soy sauce can help control salt levels in the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
