Traditional Japanese miso soup with tofu and green onions in a red bowl

Korean & East Asian · openly licensed

Miso Soup (Traditional)

Name: Miso Soup (Traditional)
Cuisine: Korean & East Asian
Ingredients: 90–94% by volume dashi (consider using instant dashi mix); 6–10% by volume miso (red, white, or a combination); Any 2–3 of the following items that contrast in color, flavor, buoyancy, shape, texture, etc:; Finely sliced and deep-fried tofu (agedashi tofu); Cubed raw silky tofu (recommended); Wakame seaweed (recommended); Konbu (kelp), perhaps left over from making dashi; Spinach; Sliced scallion (recommended); Grated daikon radish; Boiled and finely cubed potato; Clams (asari or shijimi); Grated eggplant; Shrimp; Mushrooms

This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants.

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Gather first

Ingredients

90–94% by volume dashi (consider using instant dashi mix)
6–10% by volume miso (red, white, or a combination)
Any 2–3 of the following items that contrast in color, flavor, buoyancy, shape, texture, etc:
Finely sliced and deep-fried tofu (agedashi tofu)
Cubed raw silky tofu (recommended)
Wakame seaweed (recommended)
Konbu (kelp), perhaps left over from making dashi
Spinach
Sliced scallion (recommended)
Grated daikon radish
Boiled and finely cubed potato
Clams (asari or shijimi)
Grated eggplant
Shrimp
Mushrooms

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Make it

Method

Put dashi in a pot.
Add any garnish that needs cooking.
Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
Add any garnish that does not need cooking, and remove from heat.
Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.