Miso soup is a warm, comforting bowl of goodness made with savory miso paste and dashi broth. It’s often filled with soft tofu, seaweed, and green onions for extra flavor.
You won’t believe how easy it is to whip up this dish! I like to customize mine with whatever I have on hand. It’s like a hug in a bowl when it’s chilly outside! 🥰
Key Ingredients & Substitutions
Dashi Broth: Dashi is the base for miso soup, traditionally made from fish and seaweed. If you don’t have dashi, you can easily substitute with vegetable broth for a vegetarian option or instant dashi powder, which is super convenient!
Miso Paste: White miso is sweeter and milder, while red miso has a deeper, saltier flavor. Feel free to mix them for a unique taste! If you’re avoiding soy, look for chickpea miso or other plant-based options.
Tofu: Silken or soft tofu works best for that creamy texture. You can swap it for firm tofu if you prefer a bit more bite, or even use tempeh for a heartier soup!
Wakame Seaweed: Wakame adds an amazing umami flavor, but if you’re out, you can use spinach or kale for a different twist. Just chop them up and add them to the soup!
Green Onions: Fresh green onions add a nice crunch. If you don’t have them, chives or shallots can also brighten up the flavor.
How Do I Dissolve Miso Properly?
Dissolving miso is key to getting an even flavor throughout the soup. It’s all about achieving that smooth consistency without clumps!
- Take a small bowl and add a ladle of hot dashi broth.
- Whisk in the miso paste until fully incorporated.
- Once dissolved, pour it back into the pot slowly while stirring gently.
- Never let the soup boil after adding miso to keep its beneficial properties intact!
Taking these steps will ensure your miso soup is delicious and well-blended, ready to warm your soul!
How to Make Miso Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups dashi broth (can use instant dashi powder or homemade dashi)
- 3 tablespoons miso paste (white or red miso)
- 100 grams silken or soft tofu, cut into small cubes
- 1/4 cup dried wakame seaweed
- 2 green onions (scallions), sliced thinly
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 10 minutes to cook, totaling around 20 minutes. It’s a very quick and easy dish, perfect for a light meal or cozy starter!
Step-by-Step Instructions:
1. Prepare the Seaweed:
If you are using dried wakame seaweed, start by soaking it in water for about 5 minutes until it becomes soft. Once softened, drain the water and set it aside.
2. Heat the Dashi Broth:
In a medium pot, pour in the dashi broth and heat it over medium heat. Stir occasionally until the broth is hot, but be careful not to let it boil.
3. Dissolve the Miso:
Once the dashi is hot, reduce the heat to a gentle simmer. Take the miso paste and place it in a small bowl. Add a ladle of the hot dashi broth into the bowl with the miso and stir until it dissolves completely. This helps to prevent clumps of miso.
4. Combine Everything:
Slowly pour the dissolved miso back into the pot, stirring gently. Ensure that the soup does not boil after adding the miso, as high heat can change its flavor and diminish its health benefits.
5. Add Tofu and Wakame:
Now, add the cubed tofu and the softened wakame seaweed into the soup. Heat everything gently for about 2-3 minutes just to warm it through. Be careful not to stir too vigorously so that the tofu stays intact!
6. Serve the Soup:
Remove the pot from heat and ladle the soup into bowls. It’s ready to be enjoyed! The last touch is to garnish with the sliced green onions for that fresh flavor.
7. Enjoy Your Miso Soup!
Dig in! This classic miso soup is comforting and delightful with every spoonful. It’s perfect for a light meal or paired with sushi. Enjoy!
Can I Use Vegetable Broth Instead of Dashi?
Absolutely! If you prefer a vegetarian option or don’t have dashi on hand, vegetable broth works well. It may not have the same umami flavor, but it will still make for a delicious soup.
What If I Don’t Have Wakame Seaweed?
No problem! You can substitute wakame with fresh spinach, kale, or even shredded nori if you have it. Just chop them up and add them to the soup when you include the tofu!
How Should I Store Leftover Miso Soup?
Store leftover miso soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave. If needed, add a splash of water or broth to refresh the flavor.
Can I Make This Soup Ahead of Time?
You can prep the broth and dissolve the miso in advance. However, it’s best to add the tofu and wakame just before serving to keep everything fresh and intact, especially the tofu’s texture!
