Description
This classic Miso Soup recipe delivers an incredibly flavorful and comforting Japanese soup, featuring rich dashi broth, silky tofu, tender mushrooms, and nutrient-packed seaweed, enhanced with fresh green onions and optional seasonings for a wholesome and easy-to-make dish.
Ingredients
Scale
Broth
- 4 cups dashi (Japanese soup stock) or water
Main Ingredients
- 3 tablespoons miso paste (white or red)
- 1 block firm or silken tofu, cut into cubes
- 1 cup seaweed (wakame), rehydrated
- 2 green onions, sliced
- 1 cup mushrooms (shiitake or other), sliced
Optional
- Vegetables like bok choy or spinach
- A few drops of soy sauce or sesame oil
Instructions
- Prepare dashi: If using dashi powder, dissolve it in 4 cups of water in a pot. Skip this step if you are using pre-made dashi broth.
- Heat the broth: Bring the dashi or water to a gentle simmer over medium heat to prepare for cooking the other ingredients.
- Add tofu: Carefully add cubed tofu into the simmering broth and heat it for about 5 minutes to warm through without breaking it apart.
- Incorporate mushrooms: Add the sliced mushrooms to the pot and cook for 3 to 5 minutes until they become tender and release their flavor.
- Mix in miso: In a separate bowl, ladle some hot broth and whisk in the miso paste until it dissolves smoothly, which helps preserve the probiotics and flavor.
- Combine: Pour the miso mixture back into the pot and gently stir to blend it evenly into the soup without boiling it.
- Add seaweed: Stir in the rehydrated wakame seaweed and allow it to soak for 1 minute, adding texture and umami.
- Garnish: Turn off the heat and add the sliced green onions, stirring gently to distribute them without cooking further.
- Taste and adjust: Optionally add a few drops of soy sauce or sesame oil to enhance and adjust the soup’s flavor.
- Serve: Ladle the soup into bowls, ensuring each serving includes tofu, mushrooms, and green onions for a balanced taste and presentation.
Notes
- To keep the probiotics in miso intact, avoid boiling the soup after adding miso paste.
- The soup can be customized with additional vegetables like bok choy or spinach for added nutrition.
- Use firm tofu for a more textured bite; silken tofu provides a softer mouthfeel.
- If dashi is unavailable, vegetable broth or water can be used but will change the authentic taste.
- Rehydrate wakame seaweed in water for about 10 minutes before using.
