Miso Soup

The story

Miso soup (misoshiru) is part of daily life in Japan, often served with rice at breakfast and alongside dinner. Every household has its favorite ingredients.

It starts with dashi, a light stock usually made from kombu seaweed and bonito flakes. Miso, a paste of fermented soybeans, is stirred in at the end, along with soft tofu, wakame seaweed and green onion.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 2½ cups dashi (from instant dashi powder, or kombu soaked in water for a vegan version)
• 2 to 3 tbsp miso paste (white for mild, red for stronger)
• 100 g (3½ oz) silken or soft tofu, cut into small cubes
• 1 tbsp dried wakame seaweed
• 1 green onion, thinly sliced

Steps

1. Soak the wakame in water for 5 minutes, then drain.
2. Heat the dashi until just simmering. Add the tofu and wakame and warm for 2 minutes.
3. Turn the heat to low. Put the miso in a ladle, dip it into the broth, and stir until dissolved. Don't let the soup boil after adding miso, so it keeps its flavor.
4. Pour into bowls and top with green onion.

Make it your way

• Vegan: use kombu or shiitake dashi.
• Heartier: add sliced mushrooms, spinach or cooked clams.
• Lower salt: use 2 tbsp miso and add more vegetables.

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