Classic Japanese Miso Soup
Miso soup is an essential part of Japanese cuisine made with a savory dashi base and white miso paste, loaded with soft silken tofu and delicate wakame seaweed. It is ready in under 15 minutes and provides a deeply nourishing start to any Japanese meal.
A simple and nourishing Japanese miso soup with silken tofu and wakame seaweed in a savory dashi broth.
Nutrition per serving
Ingredients
broth
seasoning
main
garnish
Instructions
Rehydrate the Wakame
Place dried wakame seaweed in a small bowl of cold water and allow it to rehydrate for 5 minutes until it expands and becomes soft and silky. Drain and gently squeeze out excess water then set aside. Do not soak for too long or it will become slimy.
Heat the Dashi
Pour dashi stock into a medium saucepan and warm over medium heat until it reaches a gentle simmer. Add soy sauce and stir to combine. Do not bring the stock to a full boil as this can diminish the delicate umami flavor of the dashi base.
Dissolve the Miso Paste
Reduce heat to low. Place miso paste in a small ladle or strainer and lower it into the warm dashi. Use the back of a spoon to press and dissolve the miso into the broth, stirring gently until fully incorporated without any lumps remaining. Never boil the soup after adding miso.
Add Tofu and Serve
Gently add cubed silken tofu and rehydrated wakame to the miso broth. Warm over very low heat for 1 to 2 minutes until the tofu is heated through without breaking apart. Ladle into bowls and garnish with sliced green onions before serving immediately.
Substitutions
Common mistakes
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