Traditional Miso Soup

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♼ Recipe origin is unknown. Traditional miso soup recipe, recipe Rating: 4.6
Number of votes:96

This is a traditional miso soup recipe – somewhat time consuming but definitely worth the time investment. The wakame seaweed and miso combines to deliver a refreshing and flavorful soup to complement any Japanese meal.
Ready in: 15 hours 15 mins

Ingredients

Serves: 4

• 1/2 package of soft or silken tofu
• 2 cups dashi stock (can be substituted by 2 cups water and 2 teaspoons dashi-no-moto)
• 3 tbsp shiro (white) miso paste
• 1/2 oz chopped wakame seaweed (1/8 oz dried wakame seaweed rehydrated in warm water for 30 minutes)
• kosher salt
• 1 finely chopped green onion

Preparation method

Prep: 15 mins | Cook: 15 hours

1. Cut the tofu into 1/4-inch squares.
2. Bring the dashi to a slow boil over medium heat.
3. Mix about 1/4 cup of the hot dashi with the miso paste to help it dissolved better.
4. Add the miso paste into the dashi and bring to a simmer.
5. Add the wakame seaweed and tofu and add kosher salt to taste.
6. Increase heat to medium-hight and bring to just before boil.
7. Remove from heat and add chopped green onion – do not boil.
8. Serve in four bowls.