Miso Soup
“Essential Japanese soup of dashi broth whisked with miso paste, served with tofu, wakame, and green onion.”
Where it comes from
Miso soup is a fundamental part of Japanese cuisine, with roots in ancient China before being embraced by Japanese culture. This simple yet nourishing soup symbolizes the essence of umami and is often served at breakfast. A surprising fact is that there are countless regional variations, each with unique ingredients and flavors.
On the Palate
How it's made
4 steps · Show ↓13 min active
How it's made
4 steps · Show ↓- 15 min
In a medium saucepan, bring 4 cups of dashi to a gentle simmer over medium heat. The aroma should be subtly smoky and oceanic, reminiscent of the sea breeze.
- 23 min
Meanwhile, cube the tofu into bite-sized pieces. Rinse the wakame under cold water to rehydrate, then drain and set aside.
- 33 min
Reduce the heat to low and whisk in the miso paste, ensuring it dissolves completely without boiling. The broth should turn a cloudy, rich beige.
Watch outAvoid boiling the miso, as it will lose its delicate flavor and nutritional benefits.
- 42 min
Add the tofu and wakame to the soup. Let them warm through gently, the tofu should remain tender and the wakame should be a vibrant green.
