Miso Soup

Cooking time: 20 minutes

 

Miso soup is an essential part of the Japanese table. Simply dissolving miso into flavorful dashi creates a gentle yet deeply savory soup.

It requires no special techniques, and you can enjoy it with a wide variety of ingredients.

 

RECIPE

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MATERIALS:

[ 3-4 serving ]
• Dashi 400ml
• Miso 1–1½ tablespoons
• Ingredients of your choice (such as tofu, green onions and wakame seaweed)
For best results, use soft water

DIRECTIONS:

Step 1: Prepare the Dashi and Ingredients.

First, prepare the dashi and the ingredients.

Here we use tofu, wakame, and green onions, but vegetables such as onions, cabbage, or spinach also work well.

For the dashi, you can use broth made with a convenient dashi packet or homemade dashi, whichever you prefer.

 

Step 2: Cut the Tofu.

Cut the tofu into pieces. The shape is up to you, but here we cut it into about 1.5 cm cubes so it’s easy to eat.

 

Step 3: Slice the Green Onions.

Here, I slice them thinly, but you can cut them to your preferred size.

 

Step 4: Prepare the Wakame Seaweed.

Place the dried wakame in a small bowl and add water to cover it. Let it soak for about 5 minutes until it softens, then drain off the excess water.

 

Step 5: Heat the Tofu in the Dashi.

Pour the dashi into a pot and place it over medium heat. Once the dashi is heated, add the tofu.

Step 6: Add the Green Onions and Wakame.

Next, add the green onions and wakame to the pot. Let them cook for about 2–3 minutes.

 

Step 7: Dissolve the Miso.

Once the ingredients are heated through, turn off the heat and dissolve the miso into the soup.

Tip : It’s recommended to turn off the heat before adding the miso, as its delicate flavor can easily be lost if overheated.

 

Step 8: Finish the Miso Soup.

Once the miso is fully dissolved and mixed in, the soup is ready!

Tip : You can heat it again after adding the miso, but avoid bringing it to a boil, as boiling will diminish the delicate flavor of the miso.