Japanese Miso Soup
Deceptively simple, miso soup is all about balance: the umami depth of dashi broth, the earthy sweetness of miso paste, and the silky texture of tofu. A foundational dish of Japanese home cooking.
Ingredients
- 4 cups dashi stock (use 1 packet dashi powder dissolved in 4 cups water, or make from scratch with kombu and bonito flakes)
- 3 tablespoons white or yellow miso paste (awase miso is a good all-purpose choice)
- 1/2 block (about 7 oz) soft or silken tofu, cut into small cubes
- 2 tablespoons dried wakame seaweed
- 2 scallions, thinly sliced
Instructions
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1
If making dashi from scratch: Soak a 4-inch piece of kombu in 4 cups cold water for 30 minutes. Heat slowly to just below boiling, remove kombu. Add a handful of bonito flakes, steep 2 minutes, then strain.
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2
Soak wakame in warm water for 5 minutes until rehydrated. Drain.
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3
Bring dashi to a gentle simmer (never a rolling boil). Add tofu cubes and wakame. Heat for 1-2 minutes.
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4
Remove pot from heat. Place miso paste in a ladle, submerge it halfway in the broth, and whisk the miso into the broth using chopsticks or a small whisk. This prevents lumps. Never boil miso — it kills the flavor.
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5
Ladle into bowls and top with sliced scallions. Serve immediately.
