Miso Soup Recipe: Warm and Umami-Rich
Classic Miso Soup with tofu and seaweed.
Ingredients
- 4 cups dashi broth or water with 1 tsp dashi powder
- 3 tbsp white miso paste
- ½ cup silken tofu cubed
- ¼ cup dried wakame seaweed
- 2 green onions sliced
- 1 tbsp soy sauce optional
- Optional: Extra green onions sesame seeds
- Suggested Pairings: Rice green tea
Instructions
- Simmer dashi in a saucepan.
- Whisk miso with 1/2 cup hot dashi; add to saucepan. Taste and adjust the seasoning.
- Add tofu, wakame; simmer 2–3 minutes.
- Stir in green onions.
- Serve in white ceramic bowls with green onions, sesame, rice, and tea.
Notes
- Avoid boiling miso to preserve flavor.
- Store in the fridge for 2 days; do not freeze.
- Try vegan or mushroom variations.
- Pair with sushi.