Go Back
Miso Soup with Tofu and Seaweed

Miso Soup with Tofu and Seaweed

Miso soup is a cornerstone of Japanese cuisine, a dish that transcends its humble ingredients to deliver a nuanced umami experience. In this exploration, we delve into the rich history and origin of Miso Soup with Tofu and Seaweed, uncovering the cultural significance and culinary craftsmanship behind this iconic Japanese dish.
Print Recipe Pin Recipe

Ingredients
  

  • 4 cups dashi Japanese soup stock
  • 3 tablespoons miso paste white or red, according to preference
  • 1 cup firm tofu cubed
  • 2 sheets dried seaweed nori, cut into thin strips
  • 2 green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin optional
  • 1 teaspoon sesame oil optional

Instructions
 

  • Prepare Dashi:
  • In a pot, bring 4 cups of water to a simmer. Add bonito flakes or kombu (dried kelp) to create dashi. Simmer for about 5 minutes, then strain to get clear dashi.
  • Dissolve Miso Paste:
  • In a small bowl, dissolve miso paste in a ladleful of the dashi. Mix until smooth.
  • Combine Miso Paste with Dashi:
  • Pour the miso mixture back into the pot with the remaining dashi. Stir well to combine.
  • Add Tofu and Seaweed:
  • Add cubed tofu and seaweed strips to the pot. Simmer on low heat for about 5 minutes until tofu is heated through.
  • Season the Soup:
  • Add soy sauce and mirin (if using) to the soup. Adjust the seasoning according to taste.
  • Serve Hot:
  • Ladle the miso soup into bowls. Garnish with chopped green onions. Optionally, drizzle a bit of sesame oil for extra flavor.
  • Enjoy:
  • Serve the Miso Soup with Tofu and Seaweed hot. It's a comforting and nourishing dish perfect for any time of the day!