Back to RecipesMiso Soup
Japan's daily ritual — a simple, deeply comforting broth made from dashi and miso paste, with silken tofu and wakame seaweed. Ready in 10 minutes and good for the soul.
Total Time
15 min
Servings
4
Cuisine
Japanese
Rating
No reviews yet
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
- 1L dashi stock (or water with 1 tbsp dashi powder)
- 4 tbsp white or red miso paste
- 200g silken tofu, cubed
- 2 tbsp dried wakame seaweed
- 2 green onions, sliced
- Optional: mushrooms, clams, aburaage (fried tofu)
Instructions
- 1
Bring dashi to a gentle simmer — never boil.
- 2
Soak wakame in cold water for 5 minutes. Drain.
- 3
Ladle a small amount of hot dashi into a bowl. Whisk in miso paste until smooth.
- 4
Pour miso mixture back into the pot. Do not boil after adding miso.
- 5
Add tofu and wakame. Heat gently 1-2 minutes.
- 6
Serve immediately in bowls, topped with green onions.
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