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Miso Soup with Tofu

Miso Soup with Tofu

Miso Soup with Tofu is a comforting and nourishing dish that combines the salty richness of miso paste with the delicate texture of silken tofu, enhanced by the umami depth of dashi and the freshness of green onions.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Japanese
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 4 Cups Dashi Stock
  • 3-4 Tablespoons Miso Paste
  • 1 Block Silken Tofu (approx. 12 oz)
  • 2 Tablespoons Dried Wakame Seaweed
  • 2 Stalks Green Onions
  • 4 Cups Water (if using dashi powder)

Method
 

  1. Prepare the Dashi by pouring the dashi stock into a medium saucepan and heating it over medium heat until it simmers.
  2. Rehydrate the dried wakame seaweed by adding it to the simmering dashi for about two minutes.
  3. Add the cubed silken tofu gently to the pot and let it simmer for another minute or two.
  4. In a small ladle or fine-mesh strainer, dissolve the miso paste in the hot dashi before adding it to the pot to avoid clumps.
  5. Turn off the heat, ladle the soup into bowls, and garnish with thinly sliced green onions before serving.

Notes

Use quality ingredients for the best flavor. Adjust the amount of miso based on the saltiness of your dashi. Store leftovers in an airtight container in the refrigerator for up to two days.