Classic Miso Soup – A Simple Japanese Comfort Bowl
Miso Soup is light, savory, and full of umami flavor.It combines miso paste with dashi broth for gentle depth.Quick to prepare and easy to digest, it suits any meal.A timeless soup rooted in Japanese culinary tradition.
Ingredients
- 4 cups dashi stock (or vegetable broth)
- 2 tablespoons white or yellow miso paste
- ½ cup soft tofu, cubed
- 1 tablespoon dried wakame seaweed
- 2 tablespoons spring onions, chopped
Instructions
- Heat dashi stock in a saucepan over medium heat.
- Add dried wakame and let it rehydrate for 1–2 minutes.
- Reduce heat to low; do not boil the broth.
- Dissolve miso paste in a small bowl with warm broth.
- Stir the miso mixture gently into the pot.
- Add tofu cubes and warm gently for 1–2 minutes.
- Garnish with spring onions and serve immediately.
Notes
- Never boil miso to preserve flavour and probiotics.
- White miso is mild; red miso is stronger.
- Tofu should be added gently to avoid breaking.
- Wakame expands significantly when soaked.
- Best enjoyed fresh.