Miso Soup with Tofu
Japche, miso soup with tofu and komatsuna greens, kimchi, and brown rice チャプチェ、豆腐と小松菜の味噌汁、白菜キムチ、玄米.jpg by Netha Hussain · CC BY 2.0
Miso Soup with Tofu is a comforting and flavorful staple of Japanese cuisine, loved worldwide for its savory umami taste and soothing warmth. This soup features a delicate broth infused with miso paste, tender cubes of silken tofu, and subtle notes of seaweed and green onions, making it perfect for any meal, from breakfast to dinner.
Originating centuries ago in Japan, miso soup is deeply rooted in Japanese culinary tradition. Its name, 'miso,' refers to fermented soybean paste, which gives the soup its rich, earthy flavor. Over time, this humble yet nourishing dish has become a cultural icon, symbolizing simplicity, health, and tradition in Japanese households and restaurants alike.
Ingredients
- 4 cups dashi stock (or vegetable broth)
- 3 tbsp miso paste (red or white)
- 200g soft tofu, cubed
- 2 scallions, sliced
- 1 sheet nori or dried seaweed, cut into small pieces
- 1 tsp soy sauce (optional)
- 1 tsp sesame oil (optional)
- 1/2 cup sliced shiitake mushrooms (optional)
Instructions
- 1
Prepare the dashi stock in a pot and bring to a gentle simmer over medium heat.
- 2
In a small bowl, dissolve the miso paste with a few tablespoons of hot dashi, then stir the mixture back into the pot. Do not boil the soup after adding miso to preserve its flavor.
- 3
Add the cubed tofu and sliced shiitake mushrooms (if using) to the soup. Warm for 2-3 minutes, gently stirring without breaking the tofu.
- 4
Taste the broth and adjust the seasoning with soy sauce or more miso if desired.
- 5
Ladle the soup into bowls, ensuring each has tofu and seaweed. Garnish with sliced scallions and a few pieces of nori.
- 6
Serve hot as a soothing starter or light meal, enjoying the delicate flavors of traditional Japanese miso soup.