Miso Soup Recipe
This miso soup recipe is made with wakame (dried seaweed), tofu, green onions and dashi, a Japanese soup stock.
Prep: 20 minutes | Cook: 10 minutes | Serves: 8
- 12-16 ounce block firm silken or hard tofu
- 3 tablespoons dried wakame
- 8 cups dashi*
- 8 tablespoons miso paste
- 4 green onions, thinly sliced
- Dry the tofu with paper towels or a tea cloth, then wrap it in dry paper towels/tea cloth and lay on a plate. Invert a second plate on top of the tofu and weigh down with something heavy (a skillet, a brick or the 1Q84 book). Leave for 15 minutes then cut the tofu into 1/2 inch cubes.
- In a small bowl, place the wakame and add about a cup of water. Allow to soak for 5 minutes, then drain.
- In a large saucepan, bring the dashi to a boil and then reduce the heat to simmer.
- Place the miso in a small bowl. Add 1 cup of the heated dashi and whisk until smooth. Add it back to the saucepan and bring to a simmer (do not boil). Add the tofu, wakame and green onions and cook another minute. Ladle into bowls and serve immediately.
*A great tutorial on how to make dashi can found be on Fuji Mama’s blog. There are a variety of misos to choose from depending on the flavor you are looking for.
- Shiro miso or “white” miso is a golden to medium brown color. It has a higher amount of carbohydrates, giving it a sweeter and more mild flavor compared to other kinds of miso.
- Aka miso or “red” miso is dark reddish-brown in color. It has the highest amount of protein and is usually more salty and pungent in taste than shiro miso.
- Awase miso or “blended” miso is a combination of red and white miso.
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