Miso Soup Recipe

Measure 4 cups of cold water into a medium saucepan and bring to a gentle simmer over medium heat.

Stir in 1 teaspoon of dashi granules until fully dissolved. Keep the broth at a low simmer (do not boil vigorously).

Rehydrate wakame

Place 1 teaspoon dried wakame in a small bowl and cover with 2 tablespoons warm water. Let it sit 5–10 minutes until rehydrated and expanded, then drain and squeeze gently to remove excess water. Chop larger pieces into bite-size bits if needed.

Prepare tofu

Drain the tofu and pat lightly with paper towel. Cut 8 oz tofu into 1/2-inch cubes. Handle gently to avoid breaking.

Slice scallions

Trim and thinly slice 2 scallions on the bias into 1/8–1/4-inch slices. Separate the white and green parts if you want to add whites earlier for a bit more onion flavor.

Reduce heat so the dashi is barely simmering. Remove about 1/2 cup of the hot broth into a small bowl.

Place 3 tablespoons miso paste in the small bowl with the reserved broth. Whisk or stir until miso is fully dissolved and smooth (this prevents lumps and preserves miso's delicate flavors).

Gently stir the miso mixture back into the saucepan with the rest of the broth. Keep the heat low — do not boil after adding miso, as boiling will degrade its flavor and beneficial properties.

Add the cubed tofu and rehydrated wakame to the miso soup. Warm gently for 1–2 minutes until tofu is heated through.

Taste the broth and adjust seasoning if needed: add up to 1 teaspoon soy sauce for more umami, a pinch of white pepper, or 1 teaspoon toasted sesame oil for aroma. Stir gently to combine.

Ladle soup into bowls and sprinkle the sliced scallions on top (reserve some green slices for garnish if desired). Serve immediately.