Miso Soup
A simple, everyday soup of dashi and miso paste, kept below a boil so the fermented paste's flavor and aroma stay intact.
Vegetarian-optional
⚠ Contains: Soy, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups dashi (kombu and bonito, or kombu-only for a vegetarian version)
- 3 tbsp miso paste (white, red, or a mix)
- 200g soft tofu, cubed
- 2 tbsp dried wakame seaweed, rehydrated in water
- 2 scallions, thinly sliced
Steps
- Heat the dashi in a pot over medium heat until hot but not boiling.
- Add the tofu and rehydrated wakame, and warm through gently.
- Ladle a small amount of the hot dashi into a bowl or fine-mesh strainer and dissolve the miso paste into it, then stir this back into the pot.
- Keep the heat low and do not let the soup boil once the miso is added, or the flavor turns harsh and cloudy.
- Ladle into bowls, garnish with sliced scallions, and serve immediately.