Miso Soup
User Reviews
5
Miso Soup
Description
This Miso Soup begins with a piece of kombu seaweed simmered gently in water to extract a light umami broth without boiling, which avoids bitterness. While the kombu simmers, dried wakame seaweed is soaked to rehydrate and soften. The kombu is removed after simmering, and white miso paste is carefully blended into some hot broth until smooth and then incorporated into the soup to preserve its delicate flavors and beneficial enzymes.
Rehydrated wakame, chopped green onions, and silken tofu cubes are then added to the pot and simmered briefly over very low heat just long enough to warm them through without altering their textures. The soup is finished with tamari to add a savory depth and balanced saltiness. The resulting broth is light yet flavorful, with tender tofu and pleasantly chewy seaweed offering contrast. This soup is often served as a warm appetizer or light meal.
Ingredients
- 1 (3-inch) piece kombu
- 4 cups water
- 3 tablespoons wakame dried seaweed
- ¼ cup White miso paste
- ⅓ cup green onion chopped
- 6 ounces silken tofu cubed
- tamari to taste
Instructions
- Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
- Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
- Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
- Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.
User Reviews
Overall Rating
5
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