Miso soup is a staple Japanese dish. The broth is seasoned with miso, with vegetables, tofu, and seafood as the most common ingredients. Traditional Japanese cuisine usually includes miso soup. There are no strict rules for what to add as ingredients in miso soup, so people usually enjoy adding their favorite ingredients at home. For this basic recipe, we will use tofu and wakame seaweed.
- 3.53 oz Firm tofu
- 2 tsp Wakame seaweed (dried)
- 1.5 tbsp Miso
- 1.52 cup Dashi stock
- 0.35 oz Japanese leek (negi)
Dice the firm tofu and finely chop the leek.
Put the dashi stock in a pot. Bring to a boil over high heat, then add the wakame seaweed. Once the liquid comes to a boil again, turn the heat down to low. Stir in the miso until it dissolves. Add the tofu last and let it simmer briefly.
Serve the soup in a bowl. Garnish with chopped leek.
- Do not let the soup boil after adding the miso.
- For the dashi stock, you can use awase, kombu, or iriko. Feel free to use your favorite Japanese soup stock.
- There are different types of miso (red, white, etc.), and you can use this recipe with whichever you like. The salt concentration varies according to type, so please adjust as needed.
- You can subsitiute scallions for Japanese leek.