Miso Soup Recipe

There’s something almost magical about a good bowl of miso soup, isn't there?

It’s that deeply comforting, savory warmth that seems to settle everything right inside you.

A Simple Soup with a Big Story

This humble soup is a cornerstone of Japanese cuisine, a daily ritual for many.

Its soul comes from dashi, a simple broth that forms the foundation for so many dishes.

Ingredients Needed for the Recipe

• White Miso Paste: The star of the show, bringing a savory, umami depth.
• Kombu: A dried seaweed that creates the flavorful base for our vegetarian dashi.
• Wakame: Another type of dried seaweed that rehydrates into lovely, soft green ribbons.
• Silken Tofu: It provides a delicate, soft texture that melts into the broth.
• Green Onions: They add a fresh, crisp bite and a pop of color.
• Tamari: Used for serving, it fine-tunes the saltiness to your personal taste.

How to make Miso Soup?

Step 1 - Craft the Dashi Broth

Give the kombu a quick rinse under cool water, then place it in a pot with the water.

Let it gently simmer on low heat for about ten minutes, keeping a watchful eye to prevent a rolling boil.

Step 2 - Wake Up the Wakame

While the dashi is working its magic, place the dried wakame in a bowl.

Cover it with warm water and watch in amazement as it transforms, expanding dramatically in just five minutes.

Step 3 - Create the Miso Slurry

This is the secret to a perfectly smooth soup, no lumps allowed.

Ladle a bit of the hot dashi into a small bowl, add the miso paste, and whisk until it's completely silky.

Step 4 - Bring It All Together

Stir the miso mixture back into the main pot of dashi.

Drain the now-plump wakame and add it to the soup, along with the cubed tofu and green onions.

Step 5 - Warm Through and Serve

Let everything heat over very low heat for just a minute or two, until the tofu is warm.

Ladle into bowls and let everyone add a dash of tamari until the flavor sings for them.

Tips

• Never, ever let your miso soup boil after the paste is added. You’ll lose its wonderful fermented qualities.
• When shopping, look for white miso paste in the refrigerated section, usually near the tofu.
• If your miso paste is particularly firm, press it through a fine-mesh strainer for an ultra-smooth result.
• Feel free to adjust the amount of miso to your liking, starting with a little less and adding more if you want a stronger flavor.

Making It Your Own

This recipe is a wonderful canvas, just waiting for your personal touch.

Toss in a handful of spinach during the last minute of warming, or add thinly sliced mushrooms to the dashi as it simmers.

Your Miso Soup Moment

This soup is incredibly versatile, fitting perfectly into any part of your day.

Enjoy it as a light lunch with a side of steamed rice, or as a soothing starter to a larger meal.