Miso soup is a warm and comforting bowl filled with tasty miso paste, seaweed, and tofu. It’s quick to make and perfect for any time of day!
When I sip this cozy soup, I feel like I’m having a hug in a bowl! It’s great with rice or even on its own. Plus, it warms you right up on chilly days. ☕️
Key Ingredients & Substitutions
Dashi Stock: This is the base of your soup. You can use instant dashi powder for convenience or make your own with bonito flakes and konbu (sea kelp). Homemade is best if you have the time!
Miso Paste: White miso (shiro) is milder and sweeter, while red miso (aka) is stronger and earthier. Both work well, but I lean towards white for a lighter taste.
Tofu: Soft tofu gives a nice texture. If you’re looking for a firmer bite, feel free to use medium firm tofu—just cut it into smaller pieces to ensure it warms through quickly.
Wakame Seaweed: This is traditional in miso soup. If you can’t find it, try using other seaweeds like nori or kelp, but note that the flavor will be different.
Green Onions: They add a fresh crunch. If you’re out, chives or red onions can be good substitutes, adding a different flavor twist.
How Do You Keep Miso’s Flavor & Benefits Intact?
Adding miso to hot stock requires a gentle touch. Miso is a live ingredient, so it’s important not to let it boil in the soup. Here’s how to do it:
- Prepare your dashi and keep it at a simmer, not a rolling boil.
- Dissolve the miso in a small bowl with a bit of warm dashi first.
- Stir slowly back into the pot, and remove from heat before it bubbles.
- This preserves miso’s flavor and health benefits, making your soup nutritious!
How to Make Miso Soup
Ingredients You’ll Need:
- 4 cups dashi stock (can use instant dashi powder or make from scratch)
- 3 tablespoons miso paste (white or red miso)
- 1/2 cup soft tofu, cut into small cubes
- 1/4 cup dried wakame seaweed, rehydrated in water
- 2 green onions, thinly sliced
- Optional: a pinch of shichimi togarashi (Japanese seven-spice blend) for garnish
Time Needed
This recipe takes about 15 minutes to prepare, making it a quick and satisfying meal option. Just a little time on the stove, and you’ll have a delicious bowl of miso soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dashi Stock:
In a medium pot, prepare the dashi stock according to package instructions if using store-bought, or make your own from scratch. Bring it to a gentle simmer over medium heat.
2. Soak the Wakame Seaweed:
While the dashi stock is heating, take your dried wakame seaweed and soak it in warm water for about 5 minutes until it’s fully rehydrated. After soaking, drain and set the wakame aside.
3. Dissolve the Miso:
Once the dashi is simmering, reduce the heat to low. In a small bowl, place the miso paste and ladle in a few tablespoons of the hot dashi. Whisk it until the miso dissolves completely.
4. Combine Miso with Dashi:
Pour the dissolved miso back into the pot with the remaining dashi. Stir gently to combine. Be careful not to bring the soup to a boil after adding the miso, as this helps to maintain its delicate flavor and health benefits.
5. Add Tofu and Wakame:
Add the cubed tofu and rehydrated wakame into the pot. Allow everything to warm through for about 2-3 minutes, so the tofu heats up nicely.
6. Serve the Soup:
Turn off the heat and ladle the warm soup into bowls. It’s perfect to enjoy right away!
7. Garnish & Enjoy:
Top each bowl with sliced green onions and, if you’d like a bit of spice, sprinkle some shichimi togarashi on top. Enjoy your comforting bowl of traditional miso soup!
Can I Use Instant Dashi Powder Instead of Making Dashi from Scratch?
Absolutely! Instant dashi powder is a convenient option and works well in this recipe. Just follow the package instructions for the correct ratio of water to dashi powder.
What Can I Substitute for Tofu?
If you prefer not to use tofu, you can substitute it with sliced mushrooms for a different texture. Alternatively, try adding more vegetables such as thinly sliced carrots or daikon radish for added nutrition!
How Do I Store Leftover Miso Soup?
Store any leftover miso soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of water or broth to help restore its consistency if needed.
Can I Add Additional Ingredients to Miso Soup?
Definitely! Miso soup is very versatile. You can add vegetables like spinach, bok choy, or even noodles. Just be sure to adjust cooking times so everything is tender and heated through before serving.
