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Miso Soup

The Japanese make this popular soup by combining miso (a salty fermented soybean paste) with vegetable broth and dashi (a mixture of seaweed and dried tuna). The most common types of edible seaweeds are kombuwakame, and nori. Bowls are garnished with fried tofu cubes and fresh greens.

Recipe Servings: 8

Prep Time
10 minutes
+ 15 minutes resting
Cook Time
10 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • ½ cup dried wakame (seaweed)
  • Warm water, as needed
  • ¼ cup shiro miso (white fermented-soybean paste)
  • 6 cups dashi, divided
  • 2 lbs soft tofu, drained and cut into ½-inch cubes
  • ¼ cup green onion, (green parts only) thinly sliced

Directions

  1. Combine wakame with warm water to cover by 1 inch and let stand 15 minutes or until reconstituted. Drain in a sieve.
  2. Stir together shiro miso and ½ cup dashi in a bowl until smooth.
  3. Heat remaining 5½ cups of dashi in a saucepan over moderately high heat until hot. Then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat.
  4. Immediately stir in miso mixture and scallion greens and serve.

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