Ingredients
Equipment
Method
- Gently rinse the kombu piece under cold water to remove surface salt. Place it in a medium saucepan with 4 cups of water.
- Heat the kombu and water over low heat for exactly 10 minutes at a gentle simmer. Important: Do not let it boil, as this will make the dashi taste bitter.
- While the dashi simmers, place the dried wakame in a small bowl and cover with warm water. Let it soak for 5 minutes to rehydrate completely.
- Remove and discard the kombu from the pot after 10 minutes. Keep the dashi warm over low heat.
- Create a miso slurry by ladling about 1/2 cup of hot dashi into a small bowl. Add the miso paste and whisk until completely smooth and lump-free.
- Stir the smooth miso mixture back into the remaining dashi in the pot.
- Drain the wakame thoroughly and add it to the soup along with the cubed silken tofu and chopped green onions.
- Simmer the soup over very low heat for 1-2 minutes just to warm through. Do not boil to preserve the miso's beneficial probiotics.
- Taste and season with tamari soy sauce as needed. Serve immediately while hot.
Notes
Storage: Fresh miso soup is best served immediately but can be stored in the refrigerator for up to 2 days. Reheat gently over low heat without boiling.
Miso Paste: White miso (shiro miso) has a milder, sweeter flavor perfect for beginners. You can substitute with red miso for a stronger, saltier taste.
Make it Heartier: Add cooked soba noodles, steamed rice, or extra vegetables like shiitake mushrooms, spinach, or corn to make this a complete meal.
Health Tip: Never boil the soup once miso is added, as high heat destroys the beneficial probiotics in fermented miso paste.