Miso Soup is a traditional Japanese soup made with miso paste, seaweed, tofu, and sometimes additional ingredients.
Here’s a simple recipe for you:
Ingredients:
- 4 cups dashi stock (Japanese soup stock) – you can use store-bought or make your own with kombu (seaweed) and bonito flakes (dried fish flakes)
- 3 tablespoons miso paste (white or red miso, according to your preference)
- 1 cup firm tofu, cubed
- 2 tablespoons dried wakame seaweed, rehydrated in water
- 2 green onions, thinly sliced
- Optional: 1/2 cup sliced mushrooms (shiitake or enoki mushrooms work well)
- Optional: 1 tablespoon soy sauce for added depth of flavor
Instructions:
- Prepare Dashi Stock:
- If you’re making your own dashi stock, combine kombu and bonito flakes with water, and let it simmer. Strain the solids to get a clear stock.
- Rehydrate Wakame:
- If using dried wakame seaweed, rehydrate it in a bowl of water according to the package instructions.
- Cook Tofu and Vegetables:
- Add the tofu cubes (and optional mushrooms) to the dashi stock and simmer for a few minutes until they are heated through.
- Dissolve Miso Paste:
- In a small bowl, dissolve the miso paste in a few tablespoons of the hot dashi stock. Make sure there are no lumps.
- Add Miso to Soup:
- Lower the heat and add the dissolved miso paste to the soup. Be careful not to let the soup boil once the miso is added, as boiling can destroy the miso’s flavor.
- Stir Gently:
- Gently stir the miso into the soup until it is well combined.
- Add Wakame and Green Onions:
- Add the rehydrated wakame seaweed and sliced green onions to the soup. Simmer for a few more minutes until everything is heated through.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning if needed. If you want a saltier flavor, you can add a little soy sauce.
- Serve:
- Ladle the miso soup into bowls and serve hot.Enjoy your homemade Miso Soup! It’s a comforting and nourishing dish, perfect for any time of the year.
