Learn how to make miso soup at home to surprise everyone. Overflowing with tasty umami flavor, this easy recipe is a delicious recipe and a complete meal.
The cloudy broth is warm, nutritious, and deeply flavorful. On a cold and gray day, this Miso soup will be your best ally, it will warm you up and leave you satisfied. This Japanese recipe is easy to make and has a mixture of flavors that is so fantastic that it will make you want to repeat it many more times. Overflowing with chewy seaweed, crunchy chives, and soft tofu. Serve as a starter or side with your favorite Japanese food, or enjoy as a main meal alone. Unlike meat or vegetable soup broths, this Japanese broth takes a few minutes to prepare. In traditional miso soup, dashi is made with a mixture of dried bonito flakes and dried kombu seaweed. To keep this recipe vegetarian, omit the bonito flakes. Try it!
- 1 (3-inch) piece of kombu
- 4 cups of water
- 3 tablespoons of wakame dried seaweed
- ¼ cup of white miso paste
- ⅓ cup of chopped scallions
- 6 ounces silken tofu, cubed
- Tamari, to taste
- 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 scallions and tofu. Simmer over very low heat for 1 to 2 minutes. Season, to taste, with tamari.