Miso Soup
Miso soup is a soothing Japanese staple made from a delicate dashi broth enriched with savory, umami-packed miso paste. Cubes of soft tofu and ribbons of wakame seaweed float in the warm, cloudy broth for a light yet deeply satisfying bowl. Serve it hot at the start of a meal or alongside rice and pickles.
- ⏱ 10 min
- 📊 easy
- 🍽 For Two
Ingredients
- 700 ml dashi or veg broth
- 3 tbsp miso paste
- 150 g silken tofu
- 2 tbsp wakame seaweed
- 2 green onion
Instructions
- Gently heat water in a pot and add a piece of kombu seaweed, warming it slowly to just before a simmer, then remove the kombu before the water boils to keep the dashi clean tasting.
- Add a handful of bonito flakes to the hot water, let them steep for a minute off the heat, then strain the broth through a fine sieve to make a clear dashi.
- Return the dashi to low heat and add cubed soft tofu, warming it through gently for about 2 minutes without letting the broth boil.
- Add a small handful of dried wakame seaweed and let it rehydrate and unfurl in the broth for a minute or two.
- Place the miso paste in a small ladle or bowl, add a little of the hot broth, and whisk until the miso is fully dissolved and smooth.
- Stir the dissolved miso back into the pot and warm everything gently, keeping the temperature just below a simmer so the miso stays aromatic.
- Ladle the soup into bowls, garnish with sliced green onion, and serve immediately while hot.
💡 Chef's tip
Never let the soup boil after adding the miso, because high heat destroys the live cultures and mellow aroma of the paste and can leave it tasting flat and overly sharp.
Never boil the soup once the miso is in: high heat kills the living cultures and flattens the flavor, so it should only ever steam gently.
Nutrition (per serving)
- Calories: 90 kcal
- Protein: 7 g
- Carbs: 8 g
- Fat: 4 g
