Miso Soup Recipe

Time20m

Serves4

soybean broth with seaweed, tofu and scallion

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Ingredients

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1
Bring water and dashi to a simmer
In a medium saucepan, combine 6 cups water and 1.5 tsp instant dashi granules. Stir over medium heat until the dashi dissolves and the liquid comes to a gentle simmer (do not boil vigorously).
2
Prep miso slurry
In a small bowl, place 3 tbs white miso paste (and 1 tbs dark miso if using). Ladle about 1/2 cup of the hot dashi into the bowl and whisk until smooth to make a miso slurry. This prevents lumps and preserves beneficial enzymes by avoiding direct boiling of miso.
3
Temper miso into broth
Reduce heat to low (simmering, not boiling). Pour the miso slurry back into the saucepan through a fine-mesh strainer or whisk continuously while adding to ensure it disperses evenly. Gently warm the soup for 1–2 minutes — do not bring to a boil after adding miso.

4
Rehydrate wakame
Place 1 tsp dried wakame in a small bowl with 2–3 tbs warm water and let sit 3–5 minutes until expanded. Drain any excess water and roughly chop if the pieces are large.
5
Prepare tofu and scallions
Drain the tofu and gently pat dry. Cut the 7 oz block into 1/2-inch cubes. Trim and thinly slice the green parts of 2 scallions on a sharp diagonal. If using shiitake, thinly slice about 1 cup now.
6
Add tofu, seaweed, and optional mushrooms
With the broth at low heat, gently add the cubed tofu, rehydrated wakame, and sliced mushrooms (if using). Warm for 1–2 minutes until tofu is heated through and mushrooms are slightly softened. Do not boil.
7
Finish and season
Taste the soup and adjust seasoning: add up to 1/2 tsp soy sauce if more saltiness is needed. Remove from heat and stir in sliced scallions. Serve immediately.