From my kitchen in Japan
Miso soup is everyday food, not a special restaurant dish. The important habit is to add miso near the end rather than boiling it hard for a long time.
Ingredients
- Water354 ml
- Silken tofu160 g
- Dried cut wakame1 g
- Dashi granules2 g
- Miso20 g
How to make it
- Bring the water and dashi to a gentle boil.
- Add the wakame. Cut the tofu into roughly 1.5 cm cubes and add it gently.
- When everything is hot, lower the heat and dissolve the miso into the soup.
- Turn off the heat before the soup returns to a rolling boil and serve.
Substitutions & practical options
Vegetarian option
Use kombu dashi instead of fish-based dashi.
Taste dashi under the miso
Miso is obvious; dashi is quieter. This soup is a useful place to notice how the stock supports the final flavor.
Understand dashi
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro