Traditional Miso Soup
Ingredients
- • 1 L dashi stock
- • 60 g miso paste (white or red)
- • 200 g silken tofu, cubed
- • 10 g wakame seaweed, dried
- • 2 item green onions, thinly sliced
Instructions
- 1
Rehydrate the dried wakame seaweed by soaking it in cold water for about 5 minutes until it expands. Drain and set aside.
- 2
In a medium pot, bring the dashi stock to a gentle simmer over medium heat. Do not let it boil vigorously.
- 3
While the dashi is heating, cut the silken tofu into small 1/2-inch cubes and slice the green onions thinly.
- 4
Once the dashi is simmering, reduce heat to low. Place the miso paste in a small ladle or bowl, add a few tablespoons of the hot dashi, and whisk until the miso is completely dissolved and smooth.
- 5
Pour the dissolved miso mixture back into the pot, stirring gently to incorporate. Never boil miso after adding it, as high heat destroys its beneficial enzymes and delicate flavor.
- 6
Add the tofu cubes and rehydrated wakame to the soup. Let them warm through for 2-3 minutes on low heat.
- 7
Remove from heat and ladle into bowls. Garnish with sliced green onions and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This comforting Japanese staple is surprisingly simple to master at home and makes a nourishing start to any meal. For the best flavor, remember to add the miso paste off the heat to preserve its delicate probiotics and umami depth."
