Easy Authentic Miso Soup (Printable View)
Comforting Japanese soup with delicate miso flavor, soft tofu, and savory seaweed. Ready in 15 minutes.
# What You Need:
→ Broth
01 - 4 cups dashi stock (instant or homemade; use kombu dashi for vegetarian version)
→ Soup Base
02 - 3 tablespoons white miso paste (shiro miso)
→ Add-ins
03 - 3.5 oz silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 green onions (scallions), finely sliced
# How-To Steps:
01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - Place the miso paste in a small bowl. Add a ladleful of hot dashi to the miso and whisk until smooth, then return this mixture to the saucepan. Stir gently, keeping the soup below boiling to preserve the miso's flavor and nutrients.
03 - Add the tofu cubes and dried wakame seaweed to the soup. Simmer gently for 2-3 minutes until the seaweed rehydrates and the tofu is warmed through.
04 - Remove from heat. Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.
# Expert Advice:
01 -
- It comes together in under 15 minutes but tastes like something you would find in a proper Japanese restaurant
- The ingredients are shelf-stable and inexpensive, meaning you can always have the components for a comforting meal on hand
02 -
- Never let miso boil vigorously, as high heat destroys the beneficial probiotics and can make the flavor unpleasantly bitter and grainy
- The seasoning strength varies between miso brands, so always start with less and add more gradually, tasting as you go
03 -
- Place your miso paste in a small mesh strainer and lower it into the hot broth, using chopsticks to dissolve it without ever removing any lumps
- Leftover miso paste keeps for months in the refrigerator, so do not be afraid to buy the larger tub