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Miso soup is more than a dish—it’s a cornerstone of Japanese tradition. Dating back to the Kamakura period (1185–1333), it nourished samurai before battle and grounded Buddhist monks in simplicity. Made from fermented miso paste and fresh, seasonal ingredients, it embodies balance, resilience, and connection to nature. Passed down through generations, each bowl carries the essence of history and the warmth of home.
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Miso Soup
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
- 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)
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.
- Prepare the ingredients: Cube the tofu and chop the greens, carrots, and scallions. Rehydrate the wakame seaweed in water for 5 minutes, then drain.
- Cook the vegetables: Bring the dashi stock to a gentle simmer. Add the carrots and shiitake mushrooms, cooking until tender (about 5 minutes).
- Add the tofu and wakame: Gently stir in the tofu and wakame seaweed, simmering for another 2 minutes.
- 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.
- Finish with greens and scallions: Add the chopped greens and scallions, letting them wilt slightly in the residual heat.
- Serve and enjoy: Ladle the soup into bowls and serve immediately, savoring each sip as if connecting with the soul of ancient Japan.
