How to Make Traditional Japanese Miso Soup
Miso soup is a staple in Japanese cuisine and is known for its comforting and nourishing qualities. While it may seem simple to make, there are a few key steps and ingredients that can take your miso soup to the next level. Here’s how to make traditional Japanese miso soup:
- 4 cups dashi broth (made from kombu and bonito flakes)
- 3 tbsp miso paste (white, yellow or red)
- 1/2 block of firm tofu, cubed
- 2-3 green onions, thinly sliced
- 1/4 cup wakame seaweed, rehydrated
- First, make the dashi broth. Combine a 4-inch piece of kombu seaweed and 4 cups of water in a pot and let it soak for at least 30 minutes. Bring the pot to a boil, then add a handful of bonito flakes. Turn off the heat and let the broth sit for 5-10 minutes, then strain the solids from the broth.
- Rehydrate the wakame seaweed in a bowl of cold water for about 5 minutes, then drain.
- Bring the dashi broth to a simmer in a pot. Add the cubed tofu and cook for about 3-5 minutes, or until heated through.
- Remove the pot from the heat and let it cool slightly. In a small bowl, whisk the miso paste with a ladleful of the hot broth until smooth.
- Add the miso mixture back into the pot and stir gently to combine. Be careful not to boil the miso, as this will destroy its flavor and health benefits.
- Add the rehydrated wakame seaweed and green onions to the pot, then serve the miso soup immediately.
With these simple steps and quality ingredients, you’ll be able to make a comforting and nourishing bowl of traditional Japanese miso soup in no time. Enjoy!