“I love miso soup, but everything I’ve bought in the grocery store tastes nothing like what you get in a Japanese restaurant. So I’ve gone back to basics to make it from scratch. There is no comparison!” – April Ferre
- 1 Cup Dashi
- 1 Tablespoon Miso See Note
- Shiitake Mushrooms Sliced
- Tofu Cubed
- Wakame Seaweed
- Green Onions Chopped
- Make only as much miso soup as you can drink at a time. Miso soup looses it’s flavor and aroma when it is reheated. A typical portion size to serve with a Japanese meal is approximately 1 cup broth plus any added vegetables and tofu.
- Rehydrate wakame by adding it to warm water and letting it sit 5 minutes. Drain and squeeze out the water, then cut the wakame to preferred size. Set aside.
- Add dashi to an appropriately sized saucepan.
- You can customize your miso soup in many ways. If you want to add dense ingredients like carrot, daikon radish, onion, potato or turnip, add them now.
- Bring soup to a boil and then lower the heat to a simmer until the vegetables become tender.
- Add quick cooking ingredients like mushrooms, cabbage, spinach, bean sprouts, dried tofu pouch or somen noodles.
- Put miso in a small bowl. Add a small amount of hot dashi to the miso and mix well to blend. Holding a fine meshed sieve over the saucepan, pour in miso/dashi mixture. Use a spoon to press the liquid from remaining solids. Discard solids. DO NOT BOIL after adding the miso or you will loose the flavor and fragrance.
- Add tofu and allow the soup to reheat, but do not boil.
- Add rehydrated wakame and green onions.
- Serve immediately.
- If you must refrigerate left over miso soup let it come to room temperature first. It can keep for 2 days in the refrigerator. To reheat, bring to just a simmer in a saucepan over medium heat. Do not over boil.
2021 Recipe – April Ferre – From Just One Cookbook