Miso Soup
Bon Appétit
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Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.
Ingredients5
½ cup dried wakame (a type of seaweed)
¼ cup shiro miso (white fermented-soybean paste)
6 cups Dashi
½ pound soft tofu, drained and cut into ½-inch cubes
¼ cup thinly sliced scallion greens
Steps
Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
Stir together miso and ½ cup Dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve. Editor's note: The recipe was originally published in the May 2000 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite Japanese soups →
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