Japanese · Free recipe
Miso Soup
A warm, savory bowl of dashi broth enriched with miso paste, silky tofu, and seaweed. This everyday Japanese soup is quick, nourishing, and endlessly comforting.
Step 1
Pour the 4 cups water into a medium pot (about 3-quart) and bring to a gentle simmer over medium heat.
Step 2
Stir in the dashi granules until fully dissolved. This makes your dashi broth base.
Step 3
Add the dried wakame to the broth. It will expand as it soaks, so a little goes a long way. Simmer for 2 minutes until softened.
Step 4
Gently add the tofu cubes. Simmer for 2 more minutes to heat them through, stirring very gently so they do not break apart.
Step 5
Lower the heat so the broth is hot but not boiling. Boiling miso ruins its flavor and aroma.
Step 6
Put the miso paste in a small bowl or ladle. Add a few spoonfuls of the hot broth and whisk with a fork until the miso is smooth and lump-free.
Step 7
Pour the dissolved miso back into the pot and stir gently to combine.
Step 8
Warm the soup for 1 minute more but do not let it boil. Taste it; it should be savory and rich. Stir in a little more miso if you want it stronger.
Step 9
Turn off the heat and stir in most of the sliced green onions.
Step 10
Ladle the soup into 4 bowls, dividing the tofu and wakame evenly.
Step 11
Top with the remaining green onions and serve immediately while hot.
Tips from the test kitchen
- Never boil the soup after adding miso; it dulls the flavor and separates.
- White miso is mild and sweet, red miso is bolder; pick to taste.
