Miso Soup

A soothing Japanese classic of dashi, silky tofu, and wakame seaweed, finished with a swirl of miso paste. Light, savory, and ready in 15 minutes.

Miso Soup

By Chef B. Boukim

Prep: 5 min · Cook: 10 min · Total: 15 min · Serves 2

Ingredients

  • 4 cups Water
  • 1 tsp Dashi powder (or kombu + bonito)
  • 3 tbsp White miso paste
  • 1/2 block Soft tofu, cubed
  • 1 tbsp Dried wakame seaweed
  • 2 Green onion, sliced
  • 1 tsp Soy sauce (or tamari for GF)

Instructions

  1. Bring the water to a gentle simmer in a saucepan. Whisk in the dashi powder until dissolved.
  2. Add the dried wakame and let it rehydrate for 2 minutes.
  3. Add the cubed tofu and soy sauce. Simmer gently for 3 minutes — do not boil, or the tofu gets tough.
  4. Remove the pot from the heat. Place the miso paste in a small strainer or ladle, dip it into the broth, and whisk until the miso dissolves smoothly into the soup.
  5. Stir the dissolved miso into the soup. Do not boil after this point — boiling kills the miso flavor and beneficial probiotics.
  6. Ladle into bowls and top with sliced green onion. Serve immediately.