Classic Miso Soup
Greg Dunmore
Rated 5.0 stars by 1 users
Servings
2
Miso soup is one of the foundations of Japanese home cooking, simple, comforting and endlessly adaptable. At its heart are just two ingredients: good dashi and miso. From there, additions like tofu, aburaage, wakame, shiitake and scallions turn it into a satisfying bowl that comes together in just a few minutes. This classic version is a lovely place to begin, with plenty of room to make it your own.
For a classic Kyoto-style miso soup, we love Uneno Dashi Pack - Yellow, a beautifully balanced combination of skipjack tuna, konbu and shiitake. But switching up Uneno-san's Dashi Packs is an easy way to give your miso soup a completely different character. Try Red for a deeper, more robust dashi made with herring, mackerel, sardine, konbu and shiitake; Gold for an especially refined, umami-rich dashi made with dried and fermented tuna, Rausu konbu and shiitake; or Green (Vegetarian) for a delicate, entirely plant-based dashi. Each brings something a little different to the bowl.
Ingredients
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500 ml dashi, prepared using Uneno Dashi Pack - Yellow
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3 tablespoons Rokko Shiro (White) Miso
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3 tablespoons finely diced tofu or 2 tablespoons thinly sliced aburaage
- 1–2 shiitake mushrooms, thinly sliced
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Small handful dried wakame, rehydrated according to package instructions
- 2 teaspoons finely sliced scallions
- Shichimi togarashi, for finishing
Optional, but highly recommended
Directions
Add the dashi to a small saucepan and bring to a gentle simmer. Add the tofu or aburaage, along with the shiitake or wakame, if using. Simmer gently until heated through and the mushrooms are tender.
- Turn off the heat. Add the miso and stir gently until completely dissolved. Do not boil the soup after adding the miso.
- Divide the scallions between two bowls and add a small pinch of shichimi togarashi to each.
- Ladle in the hot miso soup and serve immediately.