Miso Soup with Tofu, Seaweed and Scallions
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Instructions 👩🍳
Step-by-step:
- Prepare the soup ingredients: Cut the tofu into cubes and slice the spring onions. Soak the wakame until softened, then drain. Find the exact details in the illustrated recipe.
- Warm the broth and tofu: Heat the dashi broth and add the tofu and wakame. Stir gently so the tofu keeps its shape.
- Dissolve the miso: Take the pan off the heat. Stir the miso paste with broth in a separate bowl until smooth, then return the mixture to the pan. Do not bring the soup back to the boil.
- Finish with spring onions: Divide the soup between bowls and scatter over the spring onions before serving.
Miso soup with tofu, wakame and scallions
A warm bowl of miso soup is lovely when you want something simple and savory. Soft tofu, wakame and scallions give every spoonful a little variety. The miso brings plenty of flavor, so a few ingredients are all this bowl needs.
What goes into miso soup
Dashi is the broth at the heart of the soup. Miso paste adds its salty, deeply savory flavor, while tofu provides a soft, mild contrast. Wakame is the seaweed used here; scallions add a fresh bite just before serving.
Check the labels on both the dashi and the miso. Some contain bonito or other fish ingredients, so the soup is not automatically vegan. Prepare the tofu and wakame according to their package directions, including any soaking or cooking the seaweed needs.
A smooth finish without breaking the tofu
Stirring the miso with a little hot broth first makes it easier to blend into the soup. You can then stir it through gently instead of chasing lumps around the tofu. Take the pan off the heat for this final addition; prolonged boiling dulls the aroma of a freshly made bowl.
Wash the scallions under running water and use clean utensils. Serve the soup freshly made. Refrigerate leftovers promptly in small, shallow containers. When reheating, bring leftover soup to a rolling boil and heat all the additions thoroughly, even though you finish a fresh batch more gently.
Taste before adding more seasoning
Dashi and miso both contribute to the flavor, and the saltiness varies between products. Taste the finished soup before adding more paste or salt. If it is too strong, a little hot water can soften the flavor; add it gradually so the broth does not become bland.
Optional mushrooms or greens
Sliced mushrooms, spinach or bok choy make welcome additions when you want a fuller bowl. Cook them as needed in the broth before the final miso addition. Start with one extra ingredient so the tofu and wakame still have room in each spoonful.
Serve in small bowls
Miso soup works well alongside rice or as the first course of a meal. Ladle some tofu and wakame into each bowl, then add the broth and scallions. For another savory bowl, try chicken soup with tender meat and vegetables.
Prepare only the portion you need
For the freshest flavor, you can prepare the broth and additions ahead, cool them promptly in small portions and refrigerate them covered. Reheat stored broth and additions thoroughly before stirring miso into the portion you will serve. Keep opened miso and tofu as directed on their packaging. Already finished soup needs the thorough reheating described above.
Frequently asked questions
Why mix the miso with broth first?
It dissolves smoothly without leaving salty lumps or breaking up the tofu with vigorous stirring.
Is this soup vegan?
Only if the dashi, miso and other ingredients are vegan. Check both dashi and miso for fish ingredients.
Why does miso settle in the bowl?
The paste can settle after standing. A gentle stir brings it back into the broth.
Can I just warm the leftovers?
No. Bring leftover soup to a rolling boil and heat its additions thoroughly. Gentle finishing applies to a freshly made batch.
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