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Gallery Miso Soup Credit: Marcus Nilsson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 cups Dashi 6 ounces silken tofu, cut into 1/2-inch cubes 1/4 cup white miso Rehydrated wakame and thinly sliced scallions, for garnish (optional)
Cook’s Notes Miso, or fermented soybean paste, is a staple of Japanese cooking. Depending on the amount of salt and koji (the mold used in the fermentation process) used, miso varies in color, flavor, and texture. Lighter versions, such as the white miso called for here, have a mild flavor and lower salt content; they are best reserved for delicate soups and sauces. The pronounced flavor of darker varieties (which include reddish-Âbrown and dark-brown pastes) is better for more robust dishes. Shinshu miso, an all-Âpurpose paste with a golden color and salty but mellow taste, would be a fine substitute for the white miso in this recipe. Wakame is another type of seaweed widely used in Japanese cookery, most often in soups and simmered dishes. It is available fresh or dried; to rehydrate dried wakame, soak in warm water for 20 minutes and drain before using. Variations Variations are numerous, from the type of miso to the addition of vegetables, such as mushrooms or spinach.
Gallery Miso Soup Credit: Marcus Nilsson
Recipe Summary Servings: 4
Gallery
Miso Soup Credit: Marcus Nilsson
Miso Soup
Credit: Marcus Nilsson
Miso Soup
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 cups Dashi 6 ounces silken tofu, cut into 1/2-inch cubes 1/4 cup white miso Rehydrated wakame and thinly sliced scallions, for garnish (optional)
Directions
Pour 1/2 cup dashi into a small bowl and set aside.
Bring 3 1/2 cups dashi to a simmer in a medium saucepan over moderate heat. Add tofu and simmer 2 minutes, just to heat through.
Stir miso into the reserved dashi with a flexible spatula until smooth. Pour this mixture into the pan and cook just until soup is hot (do not boil or miso will lose much of its flavor). Serve immediately. If desired, garnish with wakame and scallions.
Cook’s Notes Miso, or fermented soybean paste, is a staple of Japanese cooking. Depending on the amount of salt and koji (the mold used in the fermentation process) used, miso varies in color, flavor, and texture. Lighter versions, such as the white miso called for here, have a mild flavor and lower salt content; they are best reserved for delicate soups and sauces. The pronounced flavor of darker varieties (which include reddish-Âbrown and dark-brown pastes) is better for more robust dishes. Shinshu miso, an all-Âpurpose paste with a golden color and salty but mellow taste, would be a fine substitute for the white miso in this recipe. Wakame is another type of seaweed widely used in Japanese cookery, most often in soups and simmered dishes. It is available fresh or dried; to rehydrate dried wakame, soak in warm water for 20 minutes and drain before using.
Variations Variations are numerous, from the type of miso to the addition of vegetables, such as mushrooms or spinach.
Cook’s Notes
Miso, or fermented soybean paste, is a staple of Japanese cooking. Depending on the amount of salt and koji (the mold used in the fermentation process) used, miso varies in color, flavor, and texture. Lighter versions, such as the white miso called for here, have a mild flavor and lower salt content; they are best reserved for delicate soups and sauces. The pronounced flavor of darker varieties (which include reddish-Âbrown and dark-brown pastes) is better for more robust dishes. Shinshu miso, an all-Âpurpose paste with a golden color and salty but mellow taste, would be a fine substitute for the white miso in this recipe. Wakame is another type of seaweed widely used in Japanese cookery, most often in soups and simmered dishes. It is available fresh or dried; to rehydrate dried wakame, soak in warm water for 20 minutes and drain before using.
Variations
Variations are numerous, from the type of miso to the addition of vegetables, such as mushrooms or spinach.
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All Reviews for Miso Soup
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All Reviews for Miso Soup
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
