Japanese · Breakfast · Easy
Miso Soup
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Miso Soup, in 5 ideas
- Dashi is the difference. Water makes a thin soup. Dashi gives the savory depth that makes it taste like itself.
- Whisk miso separately first. Dumping it straight in leaves stubborn lumps. A ladle of hot broth dissolves it smooth.
- Silken tofu, gently. Stir with a spoon, not a whisk, once the tofu is in. It breaks apart easily.
- White miso is milder, red is bolder. Start with white if you are new. Mix them for the best of both.
- It does not keep well. Miso soup is a make-and-eat soup. Reheating dulls the flavor, so make just what you need.
What you need
Ingredients
- 2 tbsp dried wakame
- 4 cups dashi (or 4 cups water plus 2 tsp dashi powder)
- 3 tbsp miso paste (white, red, or a mix)
- 1/2 block (7 oz) silken tofu, cut in small cubes
- 2 scallions, thinly sliced
How to make it
Directions
- Soak the wakame in a bowl of warm water for 5 minutes, until soft. Drain and set aside.
- Bring the dashi to a bare simmer in a pot over medium heat. Do not let it boil.
- Scoop out a ladle of the hot dashi into a small bowl. Add the miso and whisk until completely smooth.
- Stir the miso mixture back into the pot.
- Add the tofu and wakame. Warm gently for 2 minutes. Never let it boil.
- Taste. Whisk in another spoonful of miso if you want it bolder.
- Ladle into bowls and top with scallions. Serve immediately.
Never boil the miso. Boiling kills its delicate fermented flavor. Keep it at a gentle steamy simmer, no more.