Description
A classic and comforting Japanese miso soup made with dashi broth, silky tofu, wakame seaweed, and green onions. This quick and easy recipe delivers a warm, umami-packed soup perfect for a light meal or appetizer.
Ingredients
Broth Ingredients
- 4 cups water
- 1 tablespoon dashi powder
Miso Soup Ingredients
- 4 tablespoons white miso paste
- 7 oz silken tofu, drained and cubed
- 1 tablespoon dried wakame seaweed
- 1 green onion, chopped
Instructions
- Make the dashi broth: In a small pot over medium heat, bring the water to a boil. Add the dashi powder and stir until fully dissolved, about 2 minutes.
- Add the miso paste: Lower the heat to medium-low. Using a small, fine-mesh sieve, gently add the white miso paste into the broth and stir it through the strainer with a spoon, ensuring it dissolves well, for about 2 minutes.
- Add tofu, wakame, and green onion: Stir in the cubed silken tofu, dried wakame seaweed, and chopped green onion. Warm the soup gently for about 3 minutes to combine flavors without boiling.
- Serve: Ladle the hot miso soup into individual bowls and enjoy immediately for best flavor and texture.
Notes
- Do not boil miso paste, as it can affect its taste and health benefits.
- Adjust the amount of miso paste to taste if you prefer a milder or stronger flavor.
- Soak wakame briefly in water before adding if preferred to rehydrate it fully.
- This soup is best enjoyed fresh but can be refrigerated and gently reheated.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
