Miso Soup Recipe
Soy bean paste soup with tofu, seaweed and scallions.
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Ingredients
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Broth & Seasoning
Main Ingredients
Optional Garnishes
Method
Broth & Seasoning
Prepare dashi
If using instant dashi granules, dissolve the appropriate amount in 4 cups hot water according to package directions to make 4 cups of broth. If using homemade kombu/katsuobushi dashi, strain and keep warm.
Bring the prepared dashi to a gentle simmer in a medium saucepan over medium heat. Do not boil vigorously.
Place the white miso paste in a small bowl or ladle. Ladle about 1/2 cup of the hot dashi into the bowl and whisk or stir until the miso is completely smooth and free of lumps (this is called tempering the miso).
Stir the tempered miso back into the saucepan of hot dashi. Keep the heat low so the soup stays warm; do not boil after adding miso to preserve its delicate flavors and beneficial enzymes.
Add soy sauce and mirin (if using). Taste and adjust seasoning: add up to another 1/2 tablespoon miso if you prefer a stronger flavor, adjusting saltiness carefully.
Main Ingredients
Rehydrate wakame: place the dried wakame in a small bowl and cover with cold water for 5 minutes until expanded and tender. Drain and gently squeeze out excess water; chop larger pieces into bite-size pieces if needed.
Prepare tofu: while wakame rehydrates, drain the tofu and gently pat dry with paper towel. Cut the tofu into 1/2-inch (1–1.5 cm) cubes to yield about 1 3/4 to 2 cups of cubes (7 oz tofu).
Add the rehydrated wakame to the miso broth and allow it to warm for 1–2 minutes.
Gently slide the tofu cubes into the warm miso soup and heat for 1–2 minutes until warmed through. Do not boil; just simmer gently so tofu holds its shape.
Slice scallions thinly on a diagonal. Reserve some of the green parts for garnish and stir the rest into the soup off-heat for about 30 seconds so they soften slightly but remain bright.
Finishing & Serving
Turn off the heat. Taste the soup and adjust seasoning with a little more miso or soy sauce if needed, remembering that miso is salty.
Ladle the miso soup into bowls, dividing tofu and wakame evenly. Sprinkle sliced scallions over each bowl.
If desired, finish with a light sprinkle of toasted sesame seeds and/or a pinch of shichimi togarashi for heat.
Serve immediately while warm.