Miso Soup
Miso soup is the quiet backbone of a Japanese meal, and this version keeps to the traditional method. The broth is mostly dashi, with only 6 to 10% miso stirred in at the end. That late addition matters, because boiling miso flattens its flavor. Wakame and cubed silky tofu are the classic pairing, but clams, daikon, or spinach all fit the same simple frame.
Instructions
Pour the dashi into a pot. Choose your garnishes and add any that need cooking, such as clams, shrimp, mushrooms, potato, or daikon.
Heat the dashi until it simmers gently and the cooked garnishes are done. Keep it below a rolling boil, because hard boiling dulls the flavor of the broth.
Stir in the garnishes that need no cooking, such as silky tofu, wakame, spinach, or scallion. Take the pot off the heat right away.
Add the miso to the hot soup and stir until it dissolves. Do not let the soup boil after the miso goes in, since boiling cooks off some of its subtler flavors. Serve at once.
Make it personal.
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