Japanese Miso soup (misoshiru) is a traditional Japanese soup consisting of a stock called “dashi”, infused with the flavor of miso paste with cubes of soft tofu and softened dried wakame seaweed. Dashi is a stock whose main ingredients are kombu (dried kelp) and katsuobushi (dried and smoked bonito). Westerners have modified the stock used for miso soup for a simpler version, using fish stock or vegetable broth. Miso paste, on the other hand, comes in a variety of colors and degree of saltiness. For miso soup, mostly the white or yellow kind is what I’ve seen used. Also, be careful when adding the miso paste until you know how salty it is. Here is a recipe by actress, Julianne Moore, which I like for its simplicity and accessibility of ingredients.
JAPANESE MISO SOUP
- 1 tablespoon miso paste
- 8 cups low-sodium fish or vegetable stock
- 1 (14 ounce) package of soft tofu, cut into 1/4 inch pieces
- 1/4 cup dried wakame seaweed
- In a large saucepan over low heat, mix together miso paste with one cup of stock until paste has dissolved and mixture is well combined.
- Add remaining stock, wakame and tofu. Cook until soup comes to a simmer and tofu is heated through. Garnish with scallions and serve immediately. (Forgot to garnish with scallions when the photo was taken.)