Miso Soup

Miso soup is a foundational Japanese dish — a light, savory broth made from dashi and dissolved miso paste, studded with silken tofu and wakame seaweed. Simple and fast, it's traditionally served alongside rice as part of nearly every Japanese meal.

By YumYum Editorial · Japanese

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4

Ingredients

• 4 cups dashi stock
• 3 tbsp miso paste (white or awase blend)
• 1/2 block (7 oz) silken tofu, cut into small cubes
• 2 tbsp dried wakame seaweed
• 2 green onions, thinly sliced
• 1 tsp soy sauce (optional, to taste)

Instructions

1. Rehydrate the dried wakame in a small bowl of cold water for 5 minutes, then drain.
2. Heat the dashi in a saucepan over medium heat until just simmering; do not boil vigorously.
3. Ladle a small amount of hot dashi into a bowl, whisk in the miso paste until fully dissolved, then return it to the pot.
4. Reduce the heat to low and add the tofu cubes, warming gently for 2 minutes.
5. Stir in the rehydrated wakame and warm through for another minute.
6. Taste and add a touch of soy sauce if a deeper savory note is desired.
7. Ladle into bowls and garnish with sliced green onion.
8. Serve immediately while hot, as prolonged boiling dulls the miso's aroma.