10 Steps to Perfect Miso Soup

Gather fresh miso paste, dashi (Japanese soup stock), tofu, seaweed (such as wakame), and green onions.

Start with Quality Ingredients:

Boil water and dissolve dashi granules or simmer kombu (dried kelp) to create a flavorful base.

Prepare Dashi:

Submerge dried seaweed in water to rehydrate, then slice it into small pieces for easy consumption.

Soak Wakame:

Cut tofu into bite-sized cubes, ensuring they're not too large to absorb the soup's flavors.

Dice Tofu:

Bring dashi to a gentle simmer; avoid boiling to preserve delicate flavors.

Heat Broth:

In a separate bowl, mix miso paste with a small amount of broth until smooth to prevent clumps.

Dissolve Miso:

Gradually incorporate the dissolved miso into the simmering broth, stirring gently.

Add Miso to Broth:

Carefully add tofu and rehydrated seaweed to the soup, simmering until tofu is heated through.

Introduce Tofu and Wakame:

Sprinkle chopped green onions over the soup just before serving for a pop of color and freshness.

Garnish with Green Onions:

Ladle the hot miso soup into bowls and savor its comforting warmth, rich umami flavor, and nourishing ingredients.

Serve and Enjoy: