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Miso soup is a quintessential comfort dish in Japanese cuisine, celebrated for its ability to warm the soul with simple, wholesome ingredients. This savory soup features miso paste, a renowned umami bomb, alongside delicate pieces of tofu and the bright zing of scallions. Whether you’re new to miso or a seasoned fan, this soup offers both comfort and sophistication in a bowl.
Total estimated time: 20 minutes
In a medium saucepan over medium heat, bring the water to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer.
Place the miso paste in a mixing bowl and add a small ladleful of hot water from the saucepan. Whisk until the miso is fully dissolved, creating a smooth, creamy consistency. Gradually return the diluted miso to the saucepan, ensuring the soup remains at a low simmer to preserve the enzymes in the miso.
Gently add the tofu cubes and dried wakame seaweed to the pot. Let them simmer in the miso broth for about 5 minutes, allowing the flavors to meld and the wakame to rehydrate.
Stir in the thinly sliced scallions, reserving a few for garnishing. The scallions will add a fresh, aromatic note to the soup. Simmer for an additional 2 minutes, then taste. Adjust seasoning with soy sauce if needed.
Ladle the hot miso soup into bowls, ensuring each serving gets an ample amount of tofu and wakame. Garnish with the reserved scallions for a vibrant touch.
Miso soup with tofu and scallions is more than just a dish; it’s an experience that brings together simplicity and depth, warmth and flavor. Whether you’re serving it as a soothing starter or a light main course, this recipe is sure to impress with each appetizing spoonful. Remember to enjoy the rich umami and the tender textures while savoring the comfort and cultural richness this dish provides. Happy cooking!
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