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Introduction
Miso soup, a cornerstone of Japanese cuisine, has been nourishing generations for over a thousand years. Originally developed as a way to preserve soybeans, miso paste became a staple in Buddhist monasteries, prized for its nutritional value and rich umami flavor. Today, this humble soup is not just a daily ritual in Japanese households but has also gained global recognition for its health benefits. Rich in probiotics, minerals, and antioxidants, miso soup is said to aid digestion, boost the immune system, and even potentially reduce the risk of certain cancers. Whether enjoyed as a comforting breakfast or a soothing end to a long day, this timeless dish continues to warm both body and soul.
Ingredients
• 4 cups (1 liter) water
• 2 tablespoons (30ml) miso paste (preferably white or yellow miso)
• 7 ounces (200g) silken tofu, cut into 1/2-inch cubes
• 1/4 cup (7g) dried wakame seaweed, rehydrated and roughly chopped
• 2 spring onions, thinly sliced diagonally
• 1 tablespoon (15ml) soy sauce (optional, for added depth of flavor)
• 1/2 teaspoon (2.5ml) sesame oil (optional, for garnish)
Step 1:
In a small bowl, soak the dried wakame in cold water for 5 minutes until rehydrated. Drain and roughly chop.
Step 2:
Bring 4 cups of water to a gentle simmer in a medium-sized saucepan over medium heat.
Step 3:
In a small bowl, whisk 2 tablespoons of miso paste with a little hot water from the pan until smooth.
Step 4:
Reduce heat to low. Add the miso mixture to the saucepan, stirring gently to combine. Do not allow the soup to boil.
Step 5:
Add the cubed silken tofu and rehydrated wakame to the soup. Simmer gently for 2-3 minutes.
Step 6:
If using, add 1 tablespoon of soy sauce for extra depth of flavor.
Step 7:
Remove from heat and divide the soup among serving bowls.
Step 8:
Garnish with sliced spring onions and a drizzle of sesame oil if desired. Serve immediately.
Q: Can I make this soup vegan?
A: Yes, this soup is already vegan as long as you use a vegan miso paste.
Q: How can I make this soup gluten-free?
A: Use a gluten-free miso paste and replace soy sauce with tamari or gluten-free soy sauce.
Q: Can I add other vegetables to this soup?
A: Yes, you can add thinly sliced mushrooms, spinach, or other quick-cooking vegetables. Add them in the last few minutes of cooking.
• For a gluten-free version, ensure you use gluten-free miso paste and tamari instead of soy sauce.
• If wakame is unavailable, you can substitute with other types of seaweed like nori or kombu.
• For a heartier soup, consider adding cooked soba noodles or steamed rice.
• Choose a high-quality, organic miso paste for the best flavor.
• Be careful not to boil the soup after adding the miso, as high heat can destroy its beneficial enzymes and alter the taste.
• This recipe contains soy (miso and tofu). Those with soy allergies should avoid this dish.
Ladle the hot soup into bowls, ensuring each serving has an equal amount of tofu and wakame. Serve immediately while hot.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop without boiling.
Prepare all ingredients before starting to cook, as the soup comes together quickly once you begin heating the water.
- Do not boil the soup after adding miso to preserve its flavor and nutritional benefits.
- For a smoother soup, strain the miso mixture before adding it to the saucepan.
- Adjust the amount of miso paste to your taste preference - start with less and add more if needed.
For a heartier version, add cooked soba noodles or steamed rice. For a pescatarian option, include small pieces of cooked fish or shrimp.
Serve with a side of steamed edamame or a small bowl of Japanese pickles (tsukemono). Pair with green tea or a chilled sake for a traditional Japanese meal.
This soup can be enjoyed year-round, but it's especially comforting in colder months.
This recipe contains soy (miso paste and tofu). It may contain gluten depending on the miso paste used. Optional soy sauce contains wheat and soy.
