Miso soup
A super satisfying dish that comes together in under 15 minutes.
By Keith McBrayerThe recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Ingredients
10 parts dashi broth
- water1000 g
- dashi powder10 g
2 parts tofu
- tofu, cubed200 g
1 part miso
- miso paste100 g
Garnishes
- scallions, thinly sliced
- wakame seaweed
Method
Step 1: Make the broth
Add the water to a pot and bring to a . Add the dashi powder and stir until dissolved.
- Taste the broth — it should be seasoned and savory. Satisfying enough to want to keep tasting the broth. Add a bit more dashi powder if needed.
Step 2: Add the miso & tofu
Add in the miso paste and stir until it is dissolved and no chunks remain. A whisk can help break up any chunks. Taste the broth. If you want a bit more sweetness and umami, add a bit more miso until you are happy with the flavor.
Cut the tofu into bite-sized cubes and add to the broth. The amount here is really up to your personal preference, so if you want more tofu, go for it.
Step 3: Garnish & serve
Finish with garnishes of choice. Wakame seaweed is classic. It rehydrates in the broth. Add a handful or however much you want.
Turn off the heat and add sliced scallions for color and freshness. Ladle into bowls and enjoy warm.
FAQ
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