Miso Soup
Enjoy the rich, comforting flavours of this easy-to-make Miso Soup, filled with tender tofu, savory seaweed, and your choice of fresh seafood. With simple, step-by-step instructions, you can easily recreate this satisfying, authentic Japanese dish right in your own kitchen. This soup offers a warm, flavourful experience that brings a taste of Japan to your table.
Ingredients
- 4 cups water
- 1 tsp dashi powder
- 1½ tbsp dried seaweed wakame, pre-cut if possible (see note #1.)
- 8 oz silken tofu cut into bite-size cubes
- 1/4 cup miso paste
- 2 green onions finely chopped
- Shitakki Mushrooms Sliced (optional)
- Optional Seafood: Shrimp, scallops, crab stick or diced fish fillets like salmon (see notes)
Instructions
- Finely chop the green onions and set aside.
- Cut the tofu into bite-size cubes.
- In a pot, combine water, dashi powder, tofu, and dried seaweed.
- Cook on high heat until it comes to a boil, then turn off the heat.
- Add the miso paste to the hot broth and let it sit for a few minutes to soften.
- Gently stir to dissolve the miso paste completely. You can use a sieve to help break down the miso paste and dissolve it in the hot broth easily.
- Top the soup with chopped green onions. (try Scallion Curls -See notes,)
- Enjoy your Miso Soup with Tofu and Wakame!
Notes
- Seaweed Preparation: Pre-cut dried seaweed works best for this recipe. If using large pieces, rehydrate them in cold water for 20 minutes before cutting into bite-size pieces and adding to the pot.
- Adding Seafood: If adding seafood, incorporate it into the soup along with the tofu and seaweed. Cook until the seafood is fully cooked.
- Optional Add-ins: Shiitake mushrooms can be added for additional flavour and texture.
- Garnishing: For a touch of elegance, garnish your miso soup with these Scallion Curls just before serving.
- Serving Suggestions: Serve miso soup with steamed rice or alongside other Japanese dishes like sushi, tempura, or pickled vegetables.
Tried this recipe?
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