Heat the dashi stock in a medium pot. If using dashi powder, dissolve it in water according to the package instructions. Cut the tofu into small cubes and rehydrate the dried wakame in a bowl of water for 5 minutes until it softens. Drain and chop into smaller pieces if needed.
Miso Soup
- Total time - 15 minutes
- Preparation - 5 minutes
- Cooking time - 10 minutes
- Servings: 4
- Country: Japan
Making miso soup is quick and easy. The key is to use quality miso paste and avoid boiling it, which can destroy its flavor and beneficial cultures. This soup is a great way to start a Japanese feast or as a light and healthy meal on its own.
Ingredients
Ingredients
- 1 liter dashi stock (or dashi powder)
- 3 tablespoons miso paste (white or red)
- 150 g tofu, cubed
- 1 tablespoon dried wakame seaweed
- scallions, chopped
Instructions
Step 1: Prepare ingredients
Step 2: Heat the soup
When the dashi stock is hot (but not boiling), add the cubed tofu and wakame seaweed. Maintain the temperature just below a boil.
Step 3: Dissolve the miso paste
Take a small amount of the hot dashi from the pot and place it in a small bowl. Add the miso paste and whisk thoroughly until it is completely dissolved and forms a smooth mixture.
Step 4: Finish and serve
Turn off the heat under the main pot and add the dissolved miso mixture. Stir gently to combine. Be careful not to boil the soup again. Ladle the soup into bowls and garnish with chopped scallions. Serve immediately.