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Miso soup
Basic miso soup is a canvass painted with two fundamentals — dashi and miso. What else you add to that template is up to you.
This is the miso soup that the world is most familiar with — cooked with wakame, scallions and soft tofu.
Course
Soup
Cuisine
Japanese
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
1
300-gram block
soft tofu
2
generous pinches
dried wakame
6
cups
dashi
(or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
3
tablespoons
miso paste
6
tablespoons
finely sliced scallions
Instructions
Cut the tofu into half-inch cubes.
Soak the dried wakame in hot water until rehydrated and softened.
In a pot, heat the dashi until barely simmering.
Drain the wakame and squeeze off excess water; save the soaking water.
Cut the wakame into half inch slices.
Place the miso paste in a cup, add the still hot soaking liquid and add just enough dashi from the pot to dissolve the miso into a thin paste.
Pour the miso into the dashi (make sure to scrape the sides and bottom of the cup), add the wakame and tofu.
Stir the miso soup and when it comes to a simmer once more, turn off the heat.
Stir in the scallions before serving.