Easy miso soup recipe with seaweed tofu ready fast Delicious healthy Japanese comfort food Simple authentic technique Ready in minutes
Total Time:15 minutes
Yield:4 servings 1x
Ingredients
Scale
4 cups Dashi (Japanese soup stock)
2 tablespoons Miso Paste (preferably white or awase miso)
4 ounces Firm Tofu, cut into small cubes
2 sheets Dried Seaweed (Nori), cut into small strips or Wakame seaweed, soaked in water to rehydrate
1 Green Onion, thinly sliced for garnish
Optional: A pinch of dried bonito flakes (katsuobushi) for added flavor
Instructions
Prepare the Dashi: If you’re using instant dashi granules, follow the package instructions to make 4 cups of dashi. If you’re making dashi from scratch (using kombu and bonito flakes), bring water to a near boil, add kombu, then remove before boiling. Add bonito flakes, simmer for a few minutes, and strain.
Heat the Dashi: Pour the dashi into a medium-sized pot and heat over medium heat. Be careful not to boil it, as this can affect the flavor of the miso.
Dissolve the Miso: Take about ½ cup of the warm dashi and place it in a small bowl. Add the miso paste and whisk until it’s completely dissolved. This step is crucial to prevent clumps of miso in your soup.
Add Miso to the Pot: Pour the dissolved miso mixture into the pot with the remaining dashi. Stir gently to combine.
Add Tofu and Seaweed: Gently add the tofu cubes and seaweed to the pot. Let it simmer for a couple of minutes, allowing the flavors to meld together. Don’t overcook the tofu; you want it to remain soft and silky.
Garnish and Serve: Ladle the miso soup into bowls and garnish with sliced green onions. If you’re feeling fancy, sprinkle a pinch of dried bonito flakes on top for an extra layer of flavor.
Serve Immediately: Enjoy your warm and comforting bowl of miso soup right away!
