Description
Miso soup is a quick and flavorful dish that delivers warmth, nourishment, and rich umami in every sip. With a simple combination of dashi broth, tofu, seaweed, and miso paste, it’s a traditional Japanese staple that’s as easy to make as it is comforting to eat.
Ingredients
Scale
- 2 cups Water
- 1 piece (2×2-inch) Dried kombu (seaweed)
- 1 cup (loosely packed, ~5 grams) Katsuobushi (dried bonito flakes)
- 2 teaspoons Dried wakame (optional)
- 1–2 Scallions
- 4 ounces Soft tofu (cubed)
- 2 tablespoons White or red miso paste
Instructions
Prepare the Dashi Broth:
- Combine water and kombu in a pot and let it soak for 5–10 minutes. Heat gently and remove the kombu just before the water boils.
- Add katsuobushi to the hot water, simmer for 2–3 minutes, then strain to make a clear dashi broth.
Rehydrate Wakame:
- Soak wakame in warm water for 5 minutes. Drain and set aside.
Prepare Tofu and Scallions:
- Dice tofu into small cubes and thinly slice scallions for garnish.
Dissolve the Miso Paste:
- Reduce the dashi to low heat. In a small bowl, mix miso paste with a ladle of warm dashi until smooth. Stir it back into the pot.
Assemble the Soup:
- Add tofu and wakame to the broth. Let warm through for 1–2 minutes.
Garnish and Serve:
- Ladle soup into bowls and top with scallions. Optional garnishes include sesame seeds, spinach, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: Japanese-inspired
Nutrition
- Calories: 50