Miso soup is a warm, comforting dish made with miso paste, tofu, and seaweed. It’s perfect for a quick meal or a cozy night in!
One sip, and you’ll feel all the warmth spreading through you. I love adding extra veggies to mine. Who doesn’t enjoy a little color and crunch, right? 😊
Key Ingredients & Substitutions
Dashi Stock: Dashi is the base of miso soup, giving it a deep umami flavor. You can use instant dashi powder, water, or homemade dashi for convenience. If you’re looking for a vegan option, use kombu and shiitake mushrooms for a tasty broth.
Miso Paste: There are different types of miso, like white (milder and sweeter) or red (stronger and saltier). My favorite is white miso, but feel free to use what you have. If you don’t have miso, tahini mixed with soy sauce can be a fun substitute!
Silken Tofu: Silken tofu gives a lovely texture but can be swapped for firm tofu or even tempeh if you prefer a different protein. You can also skip it altogether for a lighter soup.
Wakame Seaweed: Wakame adds a sea-like flavor and nutrition. If you can’t find it, you could use spinach or any leafy greens instead. Just add them in slightly later to avoid overcooking.
Green Onions: Green onions are great for garnish and flavor. If you’re out, chives or shallots can work too! I often add a sprinkle of sesame seeds as an extra topping for crunch.
How Do You Ensure the Perfect Miso Flavor?
Getting the right miso flavor is key for a tasty soup. When adding miso, aim to keep the pot on low heat to preserve its nutrients. Here’s how:
- First, dissolve the miso in a small amount of warm dashi before adding it to the pot.
- Gently stir to combine without boiling, as high heat can alter the taste.
- Always taste a spoonful before serving. If needed, adjust with more miso or a dash of soy sauce for extra depth.
Playing around with the ingredients is part of the fun! Feel free to find what you like best.
How to Make Miso Soup
Ingredients You’ll Need:
- 4 cups dashi stock (traditional Japanese broth)
- 3 tablespoons miso paste (white or red, as preferred)
- 1/2 cup silken tofu, cut into small cubes
- 1/4 cup wakame seaweed (dried)
- 2 green onions, thinly sliced
How Much Time Will You Need?
This delicious miso soup takes about 15 minutes total, including prep time. You will spend a few minutes soaking the seaweed, stirring the miso, and heating everything up. Just enough time for a cozy little cooking session!
Step-by-Step Instructions:
1. Prepare the Wakame Seaweed:
Begin by soaking the dried wakame seaweed in a bowl of water for about 10 minutes. This will help it expand and soften. Once it’s ready, drain and set it aside for later.
2. Heat the Dashi Stock:
Next, pour 4 cups of dashi stock into a pot and bring it to a gentle simmer over medium heat. You want the broth to be warm, but not boiling—just a nice simmer will do!
3. Mix the Miso Paste:
Now it’s time to add the flavor! In a small bowl, take your 3 tablespoons of miso paste and add a ladleful of warm dashi broth. Stir well until the miso paste is fully dissolved. This step is super important for getting an even flavor.
4. Combine Miso with Dashi:
Reduce the heat under the pot to low. Carefully pour the dissolved miso mixture back into the pot with the stock, stirring gently. Remember, we don’t want to boil the soup after adding the miso, as that can change its flavor!
5. Add Tofu and Wakame:
Now, it’s time to add the cubed silken tofu and the rehydrated wakame to the pot. Heat gently for about 2-3 minutes, until everything is warmed through. Tofu loves to soak up that lovely flavor!
6. Serve the Soup:
Once everything is warmed up, remove the pot from heat. Ladle the miso soup into bowls, and top each bowl with a sprinkle of thinly sliced green onions for a nice, fresh touch.
7. Enjoy Your Miso Soup:
Serve your miso soup immediately and enjoy the warm, umami-rich broth combined with soft tofu and tender seaweed. It’s perfect for a light meal or a tasty side dish!
Feel free to get creative! You can add other veggies or proteins as you like. Happy cooking! 😊
Can I Use Store-Bought Dashi?
Absolutely! Store-bought dashi is a convenient option that can save time. Just make sure to follow the package instructions for the right ratio of dashi powder to water.
What If I Don’t Have Miso Paste?
If you’re out of miso paste, you can use tahini mixed with soy sauce as a substitute. While the flavor will differ slightly, it will still add a delicious umami element to your soup.
Can I Make This Soup Vegan?
Yes! Just ensure your dashi is made with water and kombu (seaweed) instead of fish-based ingredients. Using miso paste that’s labeled as vegan will also keep the soup plant-based!
How Should I Store Leftover Miso Soup?
To store leftovers, place the soup in an airtight container and refrigerate for up to 3 days. Reheat it gently on the stove, but avoid boiling it again to preserve the miso’s flavor.