Miso Salad Recipe

Prepare dashi

Pour 4 cups of cold water into a medium saucepan. Add 1 tsp dashi powder and bring to a gentle simmer over medium heat, stirring once to dissolve. Do not boil vigorously.

Dissolve miso

Place 3 tbs white miso paste in a small bowl. Ladle about 1/2 cup of the hot dashi into the bowl and whisk until miso is completely dissolved and smooth. This prevents lumps and preserves flavor.

Lower the heat to low. Slowly stir the dissolved miso back into the saucepan. Keep the liquid below a simmer — do not boil after adding miso to maintain its delicate enzymes and flavor. Stir in 1 tsp soy sauce and 1 tsp mirin (if using).

Rehydrate seaweed

Place 1 tbs dried wakame in a small bowl and cover with cold water for 5 minutes until soft. Drain and gently squeeze out excess water, then roughly chop if pieces are large.

Prepare tofu

Drain 7 oz tofu and pat dry. Cut tofu into 1/2- to 3/4-inch cubes using a sharp knife. Handle gently to avoid breaking (silken tofu is delicate).

Add ingredients to broth

With the miso base kept hot but not boiling, add the cubed tofu and rehydrated wakame to the pot. Warm gently for 1–2 minutes until heated through. If using fresh spinach or baby greens, add them now and stir just until wilted, about 30–45 seconds.

Slice 2 scallion stalks thinly on the diagonal. Remove the pot from heat. Stir in 1 tsp toasted sesame oil for a nutty aroma. Taste the soup and adjust seasoning: add up to an additional 1/2 tsp soy sauce or a pinch of salt if needed.

Ladle the soup into 2 bowls (serves 2). Sprinkle with 1 tsp toasted sesame seeds and the sliced scallions. Optionally top with 1 tsp shredded nori and a small crack of freshly ground black pepper to taste.