Miso Soup
A classic Japanese dish, miso soup is light, soothing, and packed with umami flavors, making it a perfect start to any meal.
Ingredients
For the broth
- 4 cups water
- 1 piece kombu (dried seaweed) or use dashi powder
- 1 cup bonito flakes for traditional dashi
For the soup
- 1 cup miso paste white or red, according to taste
- 1 block silken tofu cut into cubes
- 1 cup wakame seaweed rehydrated
- 2 stalks scallions sliced
Instructions
Prepare Dashi Broth
- In a pot, soak the kombu in water for 20 minutes, then heat until just under boiling.
- Add the bonito flakes and let steep for about 10 minutes.
- Strain the broth and discard the solids.
Make Miso Soup
- Lower the heat and add the miso paste into the warm dashi broth, stirring gently until dissolved.
- Ensure the broth does not boil, as this will ruin the flavor.
- Add the silken tofu, wakame, and scallions to the bowl and serve warm.
Notes
Miso soup can be served alone or with rice and grilled fish. It keeps well for a few days in the fridge, allowing the flavors to deepen.