Japanese Miso Soup

Ingredients

Preparation

1. 1

   Rehydrate the seaweed

   Place the wakame seaweed in a bowl of cold water for 5 minutes, then drain it.

2. 2

   Heat the broth

   Pour the dashi into a saucepan and gently bring it to a simmer.

3. 3

   Add the tofu and seaweed

   Add the tofu and wakame to the broth, then heat gently for 3 to 4 minutes over low heat.

4. 4

   Dissolve the miso

   Ladle some hot broth into a bowl. Add the miso paste and stir until completely dissolved.

5. 5

   Incorporate the miso

   Remove the saucepan from the heat and pour in the dissolved miso. Stir gently without boiling.

6. 6

   Adjust the seasoning

   Taste and add a little soy sauce if needed.

7. 7

   Serve

   Divide the soup among four bowls and sprinkle with scallions before serving immediately.

Tips & tricks

• Do not boil the soup after adding the miso to preserve its flavor and texture.
• Dissolve the miso paste in a ladleful of hot broth before adding it to the pot.
• Add the tofu gently to avoid breaking it.
• Adjust the amount of miso according to its strength and saltiness.

Variations

• Replace the silken tofu with firm tofu cut into small cubes.
• Add shiitake mushrooms, spinach, or leek.
• Use white miso for a mild soup or red miso for a stronger flavor.
• Prepare a kombu and mushroom broth for a fully vegetarian version.

Storage

Store the cooled soup in the refrigerator for up to 2 days in an airtight container. Reheat gently without bringing it to a boil. It is best to add the scallions just before serving.

Nutrition facts(per serving)

What to serve with this recipe?

• Sushi and maki
• Gyoza
• Japanese rice
• Edamame
• Cucumber salad

Frequently asked questions