Miso Soup Recipe
tofu, seaweed, green onion
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Ingredients
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Dashi (broth)
Miso & seasoning
Add-ins
Method
Dashi (broth)
- 1
Make the broth
Pour 4 cups of water into a medium saucepan and bring to a gentle simmer over medium heat. Stir in 1 tsp instant dashi powder until dissolved. If using kombu + katsuobushi: put a 4–6" piece of kombu in the water and slowly heat to just before simmering, remove kombu, add a small handful (about 1/2 cup) of katsuobushi, steep 1 minute off heat, then strain.
Miso & seasoning
- 2
Dissolve miso
Reduce heat to low so the broth is barely simmering (do not boil). Scoop 3 tbsp white miso paste into a small bowl. Ladle 1/4 cup of the hot dashi into the bowl and whisk or stir until smooth to make a miso slurry. Stir the slurry back into the pot. Add 1 tsp mirin if using, and taste. Keep the soup hot but do not let it boil after adding miso (boiling degrades the flavor and probiotics).
Add-ins
- 3
Prepare wakame
If using dried wakame: place 1 tbsp in a small bowl, cover with cool water and let rehydrate 5–10 minutes until expanded. Drain and squeeze out excess water before adding to the soup.
- 4
Add tofu and wakame
Gently add the drained tofu cut into 1/2" cubes (about 7 oz) to the pot. Add the rehydrated wakame. Warm for 1–2 minutes over low heat to heat the tofu through—do not boil.
- 5
Finish with green onions
Turn off the heat. Stir in 2 tbsp thinly sliced green onions, reserving a small pinch for garnish if desired. Serve immediately.