Read by Michael Flamel

Greetings, dear reader. My name is Hiroshi Sato, a humble historian dedicated to sharing Japan’s culinary tales. Among the many treasures of our culture, there is one that has accompanied us through centuries: miso soup. It is not merely a dish—it is a reflection of our history, philosophy, and connection to nature.

Let me take you back to the Kamakura period (1185–1333), a time of samurai, temples, and profound spirituality. In those days, miso soup was not just food; it was a vital source of nourishment for warriors and monks alike. Made from fermented soybeans, miso paste was considered a gift from the gods. The soup itself represented a harmonious balance of flavors and the beauty of simplicity—both ideals deeply rooted in Japanese culture.

Samurai believed miso soup gave them strength before battle, while Buddhist monks valued it for its purity and grounding qualities. It became a symbol of resilience, humility, and connection to the land. Families passed down their miso-making secrets like heirlooms, and each village took pride in its unique recipes.

The ingredients were always fresh, gathered from gardens and forests, making the soup a celebration of the seasons. Even today, when you sip a bowl of miso soup, you’re tasting the essence of Japanese history and the love of generations past.

Miso Soup

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This comforting and nourishing miso soup is a classic Japanese dish made with umami-rich dashi broth, silky tofu, tender greens, and earthy shiitake mushrooms. The delicate balance of flavors is enhanced by fresh scallions and rehydrated wakame seaweed, while miso paste adds depth and warmth. Quick to prepare and deeply satisfying, this soup is perfect as a light meal or a soothing appetizer.

• Author: Don Nicholas
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 4
• Category: Soups

Ingredients

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• Miso paste (white or red, depending on your preference): 3 tbsp
• 4 cups Dashi stock (traditionally made from kombu seaweed and bonito flakes, but vegetable stock can be used)
• 1/2 block Garden-fresh tofu (cubed)
• 1 cup, chopped Garden greens (spinach, bok choy, or mizuna)
• 1 small Carrot (thinly sliced into rounds)
• 2 stalks Scallions (finely chopped)
• 4 Shiitake mushrooms (fresh, thinly sliced)
• 1 tablespoon Wakame seaweed (rehydrated)
• 1 teaspoon Soy sauce (optional, for additional seasoning)

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Instructions

Prepare the dashi stock: If using kombu, soak a 4-inch piece in 4 cups of water for 30 minutes, then heat until just before boiling. Remove the kombu and add bonito flakes, simmer for 1-2 minutes, then strain. For a vegetarian option, use a vegetable-based stock.

2. Prepare the ingredients: Cube the tofu and chop the greens, carrots, and scallions. Rehydrate the wakame seaweed in water for 5 minutes, then drain.
3. Cook the vegetables: Bring the dashi stock to a gentle simmer. Add the carrots and shiitake mushrooms, cooking until tender (about 5 minutes).
4. Add the tofu and wakame: Gently stir in the tofu and wakame seaweed, simmering for another 2 minutes.
5. Incorporate the miso paste: Remove the pot from heat. Dissolve the miso paste in a ladleful of hot broth, then stir it back into the soup. Be careful not to boil the miso, as it can lose its delicate flavor and beneficial probiotics.
6. Finish with greens and scallions: Add the chopped greens and scallions, letting them wilt slightly in the residual heat.
7. Serve and enjoy: Ladle the soup into bowls and serve immediately, savoring each sip as if connecting with the soul of ancient Japan.

Whether you are a warrior preparing for battle or a modern gardener seeking comfort, may this recipe nourish your body and spirit, just as it has done for countless generations. ❖