Authentic Miso Soup
Traditional Japanese miso soup with tofu, seaweed, and green onions.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 cups dashi stock
- 3 tbsp miso paste (white or red)
- 1/2 cup silken tofu, cubed
- 1 sheet nori (dried seaweed), cut into strips
- 2 green onions, thinly sliced
- 1 tsp wakame seaweed (optional)
Nutrition Facts
Share this Recipe
Instructions
Prepare dashi stock: Heat 4 cups of water in a pot. Add dashi powder or kombu seaweed and bring to a gentle simmer. Remove from heat and let steep for 5 minutes.
Strain the dashi stock if using kombu. Return the clear broth to the pot and keep warm over low heat (do not boil).
Dissolve miso: Place miso paste in a small bowl. Add a ladle of warm dashi stock and whisk until smooth to prevent clumping.
Combine ingredients: Add the dissolved miso back to the pot. Stir gently to incorporate.
Add tofu and seaweed: Gently add cubed tofu and wakame (if using). Simmer for 2-3 minutes (do not boil).
Finish and serve: Turn off heat. Add nori strips and green onions. Serve immediately in small bowls.
Chef's Tips
- Miso selection: White miso is milder, red miso is stronger - choose based on your preference.
- Dashi alternatives: Use bonito flakes for traditional flavor or shiitake mushrooms for vegetarian version.
- Temperature control: Never boil miso soup after adding the paste to preserve nutrients and flavor.
- Ingredient timing: Add delicate ingredients like tofu last to prevent breaking.
- Customization: Try adding mushrooms, clams, or seasonal vegetables for variation.
