Traditional Japanese Miso Soup
A warm, comforting bowl of umami-rich broth with silken tofu and scallions that comes together in minutes.
Ingredients
- •4 cups water (960ml)
- •4 tablespoons dashi granules or 4 cups homemade dashi stock
- •3 tablespoons white or yellow miso paste
- •7 ounces firm or silken tofu (200g), cut into small cubes
- •1 cup sliced wakame seaweed (rehydrated)
- •2 stalks green onions (scallions), thinly sliced
Instructions
- 1
If using rehydrated wakame, soak the dried seaweed in a small bowl of water for 5 minutes, then drain and set aside.
- 2
Pour 4 cups of water into a medium saucepan and bring it to a gentle simmer over medium heat.
- 3
Stir in the dashi granules until completely dissolved to create the flavorful base broth.
- 4
Add the cubed tofu and soaked wakame to the simmering broth, cooking gently for about 2 to 3 minutes until heated through.
- 5
Reduce the heat to low. Place the miso paste into a small ladle, dip it into the warm broth, and use chopsticks or a whisk to dissolve the paste completely before mixing it into the pot.
- 6
Turn off the heat immediately after adding the miso to prevent boiling, which destroys its delicate aroma and beneficial probiotics.
- 7
Ladle the soup into warm bowls, garnish with thinly sliced green onions, and serve immediately.
💡 Chef tips
- Never let the soup boil after adding the miso paste, as high heat ruins its delicate flavor and aroma.
- You can customize your soup by adding other ingredients like sliced shiitake mushrooms, baby spinach, or thin strips of fried tofu (aburaage).
- Leftover soup without miso added can be stored in the fridge for up to 3 days, but for the best flavor, fresh miso should be whisked in right before serving.
✅ How it should turn out
The finished soup is fragrant with a savory ocean aroma, featuring a cloudy, umami-rich broth complemented by tender floating cubes of tofu and the delicate chew of wakame.