Miso Soup (Misoshiru)

Name: Miso Soup (Misoshiru)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 600 ml Dashi stock; 2 tbsp Miso paste; 0.5 block Tofu; 1 tbsp Dried wakame; 1 stalk Scallion; 1 each Shiitake

Japan's everyday soup — miso (fermented soybean paste) dissolved into dashi stock with tofu, wakame, and scallion. It's on the table at nearly every meal. With a dashi pack it takes 10 minutes, and the key is not to boil it once the miso is in, to keep the aroma.

Ingredients

2servings

Dashi stock · katsuo/kombu (a dashi pack is easiest)600 ml
Miso paste · to taste2 tbsp
Tofu · cubed0.5 block
Dried wakame · rehydrated1 tbsp
Scallion · sliced1 stalk
Shiitake · optional, sliced1 each

Steps

Heat the dashi (or steep and remove a dashi pack). Rehydrate the wakame in water.
⏲ 5 min
Add the tofu (and shiitake) to the stock; once it simmers, lower the heat.
⏲ 2 min
Put the miso in a ladle, add a little stock, and whisk it smooth before stirring it into the pot (prevents lumps).
⏲ 1 min
Add the wakame and, once the miso is in, heat only to just below a boil — boiling drives off the aroma.
⏲ 1 min
Turn off the heat, top with scallion, and serve right away.

Tips & Variations

Variations

Tonjiru: A hearty version with pork and root vegetables.
Clam miso soup: Add clams for a clean, briny broth.
Akadashi: Made with rich red miso for a deeper flavor.
Veg-loaded: Toss in daikon, potato, onion — whatever you have.

Tips

Don't boil after adding the miso — high heat dulls its aroma and flavor.
Dissolve the miso in a ladle with a little stock so it doesn't clump.
Dashi is the base — a dashi pack (or even good stock) makes it effortless.
Add wakame at the end; it only needs a moment to soften.
Season to taste — miso saltiness varies a lot by brand and type.

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