Japanese miso soup 味噌汁
User Reviews
4.6
Japanese miso soup 味噌汁
Description
Japanese miso soup 味噌汁 uses a clear dashi stock base enriched with umami through miso paste, softened tofu cubes, and rehydrated wakame seaweed. The seasoning is gently blended to prevent lumps, preserving the broth's smooth, slightly salty flavor. Green shallots garnish the finished soup, adding a fresh, mild onion note.
The soup is prepared by gently heating the dashi and cooking tofu and wakame together before dissolving the miso paste off heat to preserve its aromatic qualities. Heating resumes briefly to warm the soup without boiling, which would diminish the flavor and fragrance of the miso.
This soup is often served as an appetizer or accompaniment to Japanese meals and can be made fully vegan by using a plant-based dashi from shiitake mushrooms or kelp instead of fish-based stock.
Reconstituting wakame before adding and not boiling the soup after miso incorporation are key steps to maintain texture and flavor. If a sieve is unavailable to dissolve the miso, stirring directly is possible but may take more time and can leave lumps.
Ingredients
- 400 ml dashi stock *4
- 1 tbsp miso paste
- 100 g tofu
- 2 tbsp wakame dry
- 2 tsp shallots chopped, green
Instructions
- Reconstitute wakame seaweed by putting them into a small bowl of water.
- Dice the tofu and set aside.
- Bring Dashi stock to boil in a saucepan over medium heat *5
- Add the diced tofu into the dashi stock to cook.
- Drain and squeeze out excess water out of the wakame seaweed and add wakame to the saucepan to cook for a few minutes. *1
- Turn the heat off and add miso paste
- Using a sieve, dissolve the miso paste. *2
- Once all the miso has dissolved, turn the heat back on.
- Turn the heat off just before the miso soup reaches boiling point. *3
- Serve Miso soup and garnish with chopped green shallots
Notes
- Reconstitute wakame seaweed before cooking to ensure proper texture.
- Do not boil the soup after adding miso paste to preserve its flavor and fragrance.
- Use a sieve to dissolve miso paste for a smooth broth, or stir directly if no sieve is available.
- For vegan soup, use plant-based dashi such as shiitake mushroom or kelp stock instead of traditional fish dashi.
- Green shallots add a fresh garnish, enhancing the final presentation and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 335mg | 14% |
| Potassium | 114mg | 2% |
| Sugar | 1g | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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