Miso Soup
The classic Japanese soup — light, savory, and ready in 15 minutes. The golden rule: never boil the miso, or it loses its delicate flavor.
by Culicious Kitchen
Ingredients
- 1 L water
- 1 tbsp dashi granules
- 4 tbsp miso paste
- 200 g silken tofu
- 2 green onions
- 1 tbsp dried wakame seaweed
Method
- 1
Bring the water to a gentle simmer in a pot and stir in the dashi granules until dissolved. This is the savory base (umami) of the soup.
- 2
If using wakame, add it now — it rehydrates and expands in about 5 minutes.
- 3
Gently add the tofu cubes and let them warm through for 2-3 minutes. Keep the heat low; silken tofu is delicate.
- 4
Turn the heat to very low (no bubbling). Put the miso paste in a small bowl or ladle, add a few spoonfuls of the hot broth, and whisk until smooth and lump-free.
- 5
Stir the dissolved miso back into the pot. Do NOT let it boil after this — boiling destroys the flavor and the live cultures. Just warm it through.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.