Miso soup has the same soul-warming, ill-curing magic as chicken soup. There’s nothing too special about the separate ingredients, but when they come together it’s perfectly comforting. I’ve always enjoyed it as a pre-sushi starter, but didn’t think about making it myself for far too long. We’re fixing that now!
Turns out that miso soup is super easy. We’re talking one pot, ten minutes, and five ingredients – and one of those is water. It might take an extra trip to get the ingredients but once you’ve stocked up you’ll be set for miso happiness for a long time.
I stopped by my local Asian grocery to pick up ingredients, but you can just as easily order them online. I used Ajinomoto Hon Dashi soup stock and Kabuto Miso Paste. They’re much easier to find in your local market if you know what the packaging looks like!
Dashi can be found near the sauces, while miso paste is refrigerated. There are so many varieties available and I am definitely not an expert of any kind, so I picked based on price & popularity. There were at least half a dozen sizes of Ajinomoto-brand hon dashi on the shelf at a low-but-not-lowest price so it seemed like a safe bet. Miso paste is available in red, white, or mixed; I went with white, which is more traditional for miso soup. An educated guess is just fine here – we don’t have to be perfectly traditional for this to taste good!
I started with just the classic base recipe here, but I’m already dreaming of addition possibilities. Mushrooms are going to be to-die-for! Kicking up the protein with some fish or shrimp would make this a filling meal, or even just a little onion or seaweed… sounds like I’m making another batch for dinner.
- 4 cups water
- 2 t. dashi granules
- 4 T. miso paste
- 8 oz. silken (soft) tofu, diced
- 2 scallions, bias sliced
- Bring the water to a simmer and add dashi granules. Whisk until dissolved.
- Add miso paste and whisk until incorporated. Simmer for 2-3 minutes.
- Add tofu and scallions and simmer for another 5 minutes. Serve hot!
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