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Quick Miso Soup
Warm, savory miso with tofu and seaweed — a gentle fifteen-minute bowl of comfort.
Ingredients
- 4 cups dashi or vegetable stock
- ¼ cup white miso paste
- 1 cup silken tofu, cubed
- 1 tbsp dried wakame
- 2 green onions, sliced
Steps
- Soak the wakame in warm water for 5 minutes, then drain.
- Bring the stock to a gentle simmer, then take it off the heat.
- Whisk the miso with a ladle of the hot stock until smooth, then stir it back into the pot.
- Add the tofu and wakame, top with green onions and serve.
Serve with: rice and pickled vegetables.
Never boil the miso — stir it in off the heat so it stays fragrant.
Find this recipe in the Soups section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
Tips & mistakes
- Never boil the soup after the miso goes in — boiling kills the fragrance and can make it grainy.
- Dissolve the miso in a ladle of hot stock first; lumps of miso never fully dissolve in the pot, no matter how long you stir.
- Add the tofu last and don't stir hard — silken tofu breaks apart easily and turns the soup cloudy.
- Soak the wakame separately and drain it; it expands to several times its dry size and would soak up the soup.
Frequently asked questions
Can I use red miso? Yes, but use a little less: red miso is saltier and stronger than white miso. Start with 3 tablespoons instead of 4 and taste before adding more.
What can I add? Mushrooms, spinach or a soft egg; add greens at the end so they stay bright. Sliced mushrooms go in with the stock, while spinach only needs a minute in the hot broth.
Can I make it ahead? Make the stock base ahead, but stir in the miso and tofu only when serving. Miso left sitting in hot soup loses its aroma, and tofu left overnight turns spongy.
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