Miso Soup Recipe

Heat and dissolve dashi

Pour 4 cups of water into a medium saucepan and bring to a gentle simmer over medium heat. Add 1 tablespoon instant dashi granules (or the equivalent prepared dashi stock) and stir until fully dissolved. Maintain a gentle simmer; do not boil vigorously.

Wakame

If using dried wakame, place roughly 1 tablespoon in a small bowl and cover with cold water to rehydrate for 5–10 minutes, then drain and squeeze out excess water. If using fresh wakame, rinse and drain, measure about 1 tablespoon rehydrated volume.

Tofu

Cut one 7-ounce block of soft or silken tofu into 1/2-inch cubes. Handle gently to avoid breaking pieces apart.

Scallions

Thinly slice green onions to yield about 2 tablespoons total (both white and green parts can be used).

Temper miso

Spoon 3 tablespoons white miso paste into a small heatproof bowl. Ladle about 1/2 cup of the hot dashi into the bowl and whisk or stir until the miso is fully dissolved and smooth. This tempering prevents clumping and protects miso's delicate flavor.

Finish soup

Reduce heat so the dashi is barely steaming (do not boil). Stir the tempered miso back into the pot of dashi. If using, add 1/2 teaspoon soy sauce now. Add the rehydrated wakame and gently add the tofu cubes. Warm the soup for 1–2 minutes just until tofu is heated through and wakame is tender. Avoid boiling after miso is added to preserve its probiotic qualities and flavor.

Serve

Ladle soup into bowls and sprinkle the 2 tablespoons thinly sliced scallions over each serving. Serve immediately.