Simple Restaurant Miso Soup
This is a one-bowl miso soup that tastes like the one served before the meal at a casual Japanese restaurant. It uses only four ingredients, so the balance matters: one tablespoon of miso to one cup of dashi gives a moderately salty broth. Thinning the miso in a ladle of hot dashi first keeps it smooth, and taking the pot off the heat protects its flavour. Use white miso, red, or a blend.
Instructions
Pour the dashi into a small pot and bring it to a light simmer over moderate heat.
While the dashi heats, set out your serving bowl and put the wakame and the tofu cubes in the bottom.
Once the dashi is simmering, scoop out about a ladleful of the hot liquid into a cup or small bowl. Add the miso paste and stir until it dissolves and no lumps remain.
Take the pot off the heat and stir the miso mixture into the dashi. Do not let the soup boil after the miso goes in, because boiling changes its flavour.
Ladle the soup into the bowl over the wakame and tofu and serve right away. The wakame softens in the hot broth as it sits.
Make it personal.
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