Miso Soup
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The Tale of Miso Soup
Story updated
Miso itself reached Japan from China, likely carried by Buddhist monks over a thousand years ago, and became a fermented staple across the country. By the Muromachi period, samurai households had built miso soup into the foundation of the 'ichiju-issai' meal format, one soup and one dish, and it has remained central to Japanese daily eating ever since.
Ingredients
Scale:· 4 servings
- 4 cups dashi
- 3 tbsp miso paste
- 1 block soft tofu, cubed
- 2 tbsp dried wakame seaweed, rehydrated
- 2 scallions, thinly sliced
Instructions
- 1Bring the dashi to a gentle simmer in a saucepan.
- 2Ladle a small amount of hot dashi into a bowl and whisk in the miso paste until smooth.
- 3Stir the dissolved miso back into the pot, being careful not to let it boil.
- 4Add the tofu cubes and rehydrated wakame and warm through for 2-3 minutes.
- 5Ladle into bowls and garnish with sliced scallions before serving.
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