Recipe by James John Deren

Miso Soup

Name: Miso Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 C Water; 5” Kombu; ½ C Wakame; 8 oz Tofu, either soft or firm as you prefer; 3 Green Onions; 3 T White Miso paste (or red, as you prefer)

This simple soup, made from a Dashi base, is quite adaptable as an appetizer or a complete meal.

Prep Time 15 mins

Cook Time 5 mins

Servings 4 servings

Category Soup

Ingredients

4 C Water
5” Kombu
½ C Wakame
8 oz Tofu, either soft or firm as you prefer
3 Green Onions
3 T White Miso paste (or red, as you prefer)

Instructions

1 To Make The Dashi, Cover The: To make the Dashi, cover the Kombu with the water in a large enough container. Cover and let set overnight, or at least 8 hours. If it is particularly warm you can keep it in the refrigerator. Discard the Kombu and reserve the Dashi.
2 Soak The Wakame In Lukewarm Water: Soak the Wakame in lukewarm water until soft- about 10 minutes. Rinse and if not in manageable pieces, roughly chop. If you have Instant Wakame, follow package directions.
3 Cut The Tofu Into ⅓” Cubes: Cut the Tofu into ⅓” cubes.
4 Slice The Green Onions On The: Slice the Green Onions on the bias into thin strips.
5 Heat The Dashi Over Medium Heat: Heat the Dashi over medium heat until hot and starting to steam. Do not bring it to a simmer or a boil.
6 Add The Miso Paste And Stir: Add the Miso paste and stir until dissolved.
7 Add The Tofu And Wakame: Add the Tofu and Wakame.
8 Ladle Into 4 Bowls And Garnish: Ladle into 4 bowls and garnish with the Green Onions.

Pro Tips & Delicious Variations

You can add chopped spinach while heating the Dashi, and add prepared Soba Noodles to the bowls before ladling the soup.
Add a carrot cut into long matchsticks to the heating Dashi, bringing it to a simmer for 2-3 minutes. Reduce heat and finish the recipe. You may use many vegetables in this manner, such as sliced onion, mushrooms, or thinly sliced Japanese Eggplant. Even vegetarian wontons! Be creative!