Traditional miso soup recipe
Miso soup is a staple of Japanese cuisine, appreciated for its simplicity and rich umami flavor. There are countless recipes, because, like beef bourguignon in France, each cook adds their own personal touch. There is great diversity in how it is prepared, whether in the choice of vegetables or the type of miso used. The variety of miso directly influences the flavor intensity of your soup!
A vegan version is also available if the dashi is made with shiitake mushrooms.
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- Savoury starter
Ingredients
- 100 g silken tofu (or firm tofu, as preferred)
- 1L water
- 2 sachets of dashi
- 100g of miso
- 100g dried silken tofu (according to your preference)
- 15g ofseaweeds
Directions
- 1. Boil 1 liter of water in a saucepan. Once the water is simmering, reduce the heat and add the dashi packets. Allow to steep for 2 to 3 minutes without boiling. Then remove the packets and keep the broth warm.
- 2. Cut the tofu into small cubes measuring approximately 1 cm. If you want a firmer texture, you can gently press the tofu to remove excess water before cutting.
- 3. Add the miso to the broth. To prevent lumps from forming, first dilute the miso in a small amount of dashi using a spoon or fine strainer before adding it to the main broth. Mix well.
- 4. Gently add the tofu cubes to the hot mixture. Simmer gently for 2 to 3 minutes to heat the tofu and allow it to absorb the flavors of the broth.
- 5. Then add the rehydrated seaweeds and let it heat up in the soup for 1 to 2 minutes. Be careful not to overcook the seaweeds, so as to preserve its texture.
- 6. Taste the soup and, if necessary, adjust the seasoning with a little miso.
- 7. Serve the soup in individual bowls and garnish with chopped green onions.
