Easy Miso Soup

• Miso Paste – The star ingredient that gives miso soup its deep, savory flavor. There are a few types of miso paste, but white miso (shiro miso) is mild, making it a great all-purpose option. Yellow miso has a stronger, earthier flavor, while red miso (aka miso) is the boldest and saltiest. Any of these will work, but white miso is best for a lighter soup. You can find miso paste in the refrigerated section of Asian grocery stores.
• Chicken Stock – This recipe is easy because it uses store-bought chicken stock. Traditionally, miso soup is made with dashi. You can make a shortcut version of dashi by mixing hondashi granules or powder (bonito soup base) with water. For extra flavor, combine hondashi with chicken stock.
• Water – Store-bought American chicken stock can sometimes be too strong, with aromatics that don’t always match Asian dishes. I like to dilute it with an equal amount of water to lighten the flavor.
• Silken Tofu – Super soft and delicate, silken tofu is a must for miso soup. If you prefer a firmer texture, you can use soft tofu or even medium tofu. Avoid firm tofu, which feels too heavy for this light soup.
• Dried Seaweed (Wakame) – This adds a slightly briny flavor and a soft, slippery texture to the soup. Wakame rehydrates quickly, so you can add it directly to the pot. If you don’t have wakame, you can simply leave it out.
• Light Soy Sauce and Sugar – I find that many miso soup recipes don’t include extra seasonings beyond miso, but I find the broth underwhelming with just miso alone. I like to add soy sauce for a different layer of salty umami and a bit of sugar to balance out the saltiness.
• Green Onions (Optional) – Thinly sliced green onions (scallions) add freshness and makes everything look pretty.

How to Make It

Step 1: Prepare the Broth

In a medium pot, combine chicken stock and water and heat on medium-high.

Step 2: Add Wakame & Tofu

In the meantime, slice the silken tofu into small cubes then add them to the pot. Add dried wakame directly into the simmering broth. It will rehydrate quickly.

Step 3: Add Miso Paste

Using a small strainer/fine mesh sieve, add miso paste and mix it directly into the soup using a pair of chopsticks. This will prevent clumps.

Alternatively, in a small bowl, add miso paste and a ladle of hot broth. Whisk until smooth. Stir the miso mixture back into the pot.

Turn off the heat as soon as it comes to a boil. Boiling miso can destroy some of its delicate flavors.

Yes, you can. Classic miso soups typically contain soft tofu cubes and seaweed, but you can always add more toppings and garnishes to make it your own. Mushrooms, like beech mushrooms, are a great addition, or you can even add cooked shrimp or clams to make it heartier.

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