Miso Soup
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
White miso makes a mild, slightly sweet soup and red miso a darker, saltier one.
Read more
Either way, once the miso is in, the pot does not boil again: the heat is turned off, and only then are the wakame and green onion added.
Ingredients
Instructions
- 1
Soak 5g dried wakame in cold water for 5 minutes.
When it swells to about 5 to 6 times its size, rinse lightly, squeeze out excess water firmly, and cut it into bite-size pieces.
- 2
Cut 150g silken tofu into 1.5cm cubes and slice 2 green onion stalks thinly.
Press the knife straight down instead of dragging it through the tofu, so the cubes stay neat and do not crumble.
- 3
Pour 500ml dashi stock into a pot and heat it over medium heat.
When small bubbles appear around the edge, reduce to low heat so the stock stays hot without boiling hard.
- 4
Add the tofu and avoid stirring with a spoon.
Gently shake the pot to settle the cubes, then warm over low heat for about 2 minutes until the tofu is heated through.
- 5
Place 2 tbsp miso in a ladle and loosen it first with a little hot broth.
When no lumps remain, stir it back into the pot gently just once.
- 6
After adding the miso, turn off the heat and add the soaked wakame.
Ladle the soup into bowls, top with sliced green onion, and serve immediately while the miso aroma is still fresh.
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