Description
A traditional Japanese miso soup featuring a delicate balance of umami-rich dashi stock, tender tofu cubes, rehydrated wakame seaweed, and a blend of white and red miso pastes, garnished with fresh spring onions for a flavorful and comforting broth.
Ingredients
Scale
Soup Base
- 5g dried wakame seaweed
- 1 litre dashi (shop bought or homemade)
Main Ingredients
- 200g fresh silken tofu or firm tofu, cut into 1cm cubes
- 2 tbsp white miso paste
- 3 tbsp red miso paste
Garnish
- Spring onion, finely chopped, to serve
Instructions
- Soak the Wakame: Place the dried wakame seaweed in a small bowl and cover with cold water. Let it soak for 5 minutes until the seaweed leaves have fully expanded and softened.
- Prepare the Dashi and Cook Tofu: Prepare your dashi stock following the provided tip or use store-bought. Bring the dashi to a rolling boil over medium heat. Add the tofu cubes and cook gently for 1 minute to warm through.
- Add Wakame and Dissolve Miso Paste: Add the rehydrated wakame to the pot. Reduce the heat to low. Place both white and red miso pastes into a ladle or fine strainer and slowly dissolve them in the hot dashi by stirring inside the ladle. Ensure the miso paste melts completely into the soup without boiling.
- Final Touch and Serve: Once the miso is fully dissolved, turn off the heat immediately to preserve its delicate flavors. Garnish the soup with finely chopped spring onions for added color and fragrance. Serve warm.
Notes
- Dashi stock can be made by simmering dried kombu seaweed and dried shiitake mushrooms in water, then straining; this creates a rich umami flavor.
- Traditional dashi may also include bonito flakes (smoked, dried tuna) simmered with kombu seaweed.
- Use silken tofu for a delicate texture or firm tofu if you prefer a heartier bite.
- Do not boil the miso once added to preserve its nutritional and flavor qualities.
- Adjust miso paste quantities to taste, balancing between white (milder) and red (stronger, saltier) miso.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: miso soup, Japanese soup, tofu soup, dashi broth, miso paste, wakame seaweed, healthy soup