Miso Soup

🕒 Prep: 5 min
🔥 Cook: 5 min
🍽 Serves: 8

If you're craving comfort in a bowl, then miso soup is your answer. With its rich umami flavor and simple preparation, this classic Japanese soup is perfect for a cozy night in or as an appetizer for a larger meal. Let's dive into this soul-warming recipe!

Why You'll Love This Recipe

  • Quick and easy to prepare — ready in under 15 minutes.
  • Uses simple, wholesome ingredients you can find at most grocery stores.
  • Packs a punch of umami flavor that satisfies the taste buds.
  • It's versatile — easy to adapt with any additional ingredients you like.
  • A great introduction to Japanese cooking for beginners.

Ingredients

4 cups water
1/4 cup miso paste
1/4 cup bonito flakes
1/4 cup firm tofu, cubed
2 tablespoons dried wakame seaweed
2 tablespoons chopped scallions
1/2 teaspoon soy sauce
1/2 teaspoon mirin

Step-by-step Instructions

Start by preparing your dashi stock. Boil 4 cups of water in a pot. Once it's bubbling away, toss in 1/4 cup of bonito flakes. Remove the pot from the heat and let the flakes steep for about 5 minutes. It’s like making a quick tea, but with a savory twist!

Next, strain the dashi into another pot to remove the bonito flakes. Return the liquid to a gentle simmer. Now, grab a small bowl and mix 1/4 cup of miso paste with a little hot dashi. Stir it until smooth — this prevents any clumps when adding it back to the pot.

Add the miso mixture back into the simmering pot. Gently stir in 1/4 cup of cubed tofu and 2 tablespoons of dried wakame. Let it all simmer together for 2-3 minutes. You’ll see the wakame rehydrate and the tofu will soak up the flavors.

Finally, stir in 2 tablespoons of chopped scallions, 1/2 teaspoon of soy sauce, and 1/2 teaspoon of mirin. Give it a final taste and adjust the seasoning if needed. Your miso soup is ready to serve!

Tips & Tricks

  • If you can, use a sieve when mixing miso paste with dashi to ensure it's perfectly smooth.
  • For an extra depth of flavor, briefly toast the bonito flakes in a dry pan before using them.
  • Don't boil the soup after adding miso paste, as it can lose its delicate flavors.

Serving Suggestions

Miso soup is traditionally served as a starter, but it can also be a light meal on its own. Pair it with a side of steamed rice or a small bowl of edamame for a complete, satisfying meal. If you’re hosting, it complements a sushi spread beautifully.

Frequently Asked Questions

Can I use vegetable stock instead of bonito flakes for a vegetarian version?
Yes, you can use a light vegetable broth or kombu (dried kelp) to make a vegetarian dashi.
What type of miso paste should I use?
White miso (Shiro miso) is mild and sweet, making it a great choice for this soup. However, you can experiment with other types like red miso for a more robust flavor.
How do I store leftovers?
Miso soup is best enjoyed fresh, but you can store it in the fridge for up to 2 days. Just be mindful that the tofu may change texture slightly.

Ingredients Explained

Water is the base of our soup, acting as the foundation for all the flavors to meld together. Bonito flakes, made from dried fish, are the key to our dashi stock, providing a smoky, savory depth. Miso paste is the star, offering that distinct, rich umami taste. We use firm tofu for its ability to hold shape and provide a satisfying texture. Dried wakame seaweed adds a hint of briny flavor and a pleasant chewiness. Scallions not only add a pop of color but also a fresh, sharp note. Finally, soy sauce and mirin help balance the flavors, adding saltiness and a touch of sweetness, respectively.

Simplified Instructions

1. Prepare the dashi stock by boiling 4 cups of water in a pot. Add 1/4 cup bonito flakes, then remove from heat and let steep for 5 minutes.
2. Strain the dashi into another pot, removing the bonito flakes, and bring the liquid to a gentle simmer.
3. In a small bowl, mix 1/4 cup miso paste with a little hot dashi until smooth, then stir it back into the pot.
4. Add 1/4 cup cubed tofu and 2 tablespoons dried wakame to the pot, simmer for 2-3 minutes until the wakame rehydrates and the tofu heats through.
5. Stir in 2 tablespoons chopped scallions, 1/2 teaspoon soy sauce, and 1/2 teaspoon mirin before serving.

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