Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tbsp Granulated dashi; 4 cups Water; 2 tbsp Shredded wakame seaweed; ¼ cup Red miso paste; 6 oz Silken tofu, cut into ½-inch cubes; 3 Scallions, trimmed and thinly sliced

The standard go-to at Japanese restaurants everywhere (except Japan, interestingly) is the delicate Miso soup. The reason why, it seems, is that it is a great example of the “cleanness” of Japanese cooking. Very few ingredients are presented in a warm, clear dashi broth.

Miso Soup

Miso soup is easy to make. It's made with instant dashi broth granules and flavored by miso, Japan's traditional salty-umami flavored fermented soybean paste. In 15 minutes you can be sipping on this simple-yet-rich soup.

5 from 1 vote

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Course: Soup

Cuisine: Japanese

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan

Ingredients

1 tbsp Granulated dashi
4 cups Water
2 tbsp Shredded wakame seaweed
¼ cup Red miso paste
6 oz Silken tofu, cut into ½-inch cubes
3 Scallions, trimmed and thinly sliced

US Customary – Metric

Instructions

Bring 4 cups of water to a boil. Mix in dashi granules. Reduce heat to low and add seaweed until it softens, about 1 minute. Add tofu cubes and cook another minute.
Put miso in a small bowl and add a little of the cooking broth, stirring until the miso dissolves. Add miso to broth, stir to combine, and bring to a boil. Immediately remove from heat.
Ladle soup into soup bowls, sprinkle with scallions, and serve hot.