Homemade Miso Soup with Tofu
Serves 4
Prep 5 min
·
Cook 15 min
A quick, classic Japanese miso soup with silken tofu, wakame, and scallions in a light dashi broth.
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7 oz
(200 g)
soft/silken tofu
-
1⁄4 cup
miso
-
1 Tbsp
dried wakame seaweed
-
1
green onion
-
4 cups
(960 g)
dashi stock
-
water
Gather all the ingredients.
Cut the green onion/scallion into thin rounds.
Add dashi to a saucepan; if using refrigerated dashi, bring to a slow boil (205°F/96°C) over medium heat, then turn off the heat.
Add miso by placing it in a ladle, slowly adding hot dashi into the ladle, and stirring to dissolve completely; if it becomes too salty, dilute with more dashi (or water).
Cut the soft/silken tofu into 1/2-inch (1.3 cm) cubes and add to the soup after the miso is fully dissolved.
Right before serving, add dried wakame and the chopped green onions; if desired, rehydrate wakame separately in water to reduce saltiness. If reheating, warm until just hot and never boil.
- If you accidentally add too much miso, dilute the miso soup with dashi (or water).
- After dissolving the miso in the strainer, you may see rice koji (especially when it’s koji miso). It’s up to you if you want to include it in the miso soup or discard it (personal preference).
- Tip: Add the tofu after the miso is completely dissolved; otherwise, you might break the tofu when stirring in the miso.
- Note: It is very common to cut tofu on your palm in Japan. However, I recommend using a cutting board if you have never done this.
- Tip: If you worry about salt intake, I recommend rehydrating the dried wakame in a separate bowl of water to get rid of the saltiness, instead of rehydrating it in the soup itself.
- If reheating, warm up the miso soup until it is just hot. NEVER BOIL miso soup because it loses flavor and aroma.
- In general, it’s best to consume all the miso soup right away because it will lose its aroma and taste as time passes.
- Let your miso soup cool to room temperature (up to 4 hours; any longer and it will spoil) and then refrigerate.
- Keep for up to 2 days in the refrigerator.
- If you want to make a big batch to store for later, it’s best to refrigerate the soup without adding the miso. When ready to use, add the miso only for the portion you need.
- You can freeze miso soup for up to 2 weeks. However, you have to remove the tofu before freezing as the texture will change.
- Heat the miso soup in a pot over medium heat, but do not boil. Miso loses its nutrients, flavor, and aroma at high temperatures.
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