Traditional Miso Soup
Instructions
- 1
Rehydrate the dried wakame seaweed by soaking it in cold water for about 5 minutes until it expands. Drain and set aside.
- 2
In a medium pot, bring the dashi stock to a gentle simmer over medium heat. Do not let it boil vigorously.
- 3
While the dashi is heating, cut the silken tofu into small 1/2-inch cubes and slice the green onions thinly.
- 4
Once the dashi is simmering, reduce heat to low. Place the miso paste in a small ladle or bowl, add a few tablespoons of the hot dashi, and whisk until the miso is completely dissolved and smooth.
- 5
Pour the dissolved miso mixture back into the pot, stirring gently to incorporate. Never boil miso after adding it, as high heat destroys its beneficial enzymes and delicate flavor.
- 6
Add the tofu cubes and rehydrated wakame to the soup. Let them warm through for 2-3 minutes on low heat.
- 7
Remove from heat and ladle into bowls. Garnish with sliced green onions and serve immediately.
Chef's Note
"This comforting Japanese staple is surprisingly simple to master at home and makes a nourishing start to any meal. For the best flavor, remember to add the miso paste off the heat to preserve its delicate probiotics and umami depth."
