Description
This easy miso soup recipe transforms simple ingredients into a deeply satisfying, warm, and comforting bowl, perfect for busy weeknights or a light lunch. It’s a timeless comfort, simplified for your kitchen, promising warmth and flavor in minutes.
Ingredients
- 6 cups water
- 10 g kombu (dried kelp)
- 4 pieces dried shiitake mushrooms
- 80 g white miso paste
- 200 g firm tofu, cut into 1.5 cm cubes
- 5 g dried wakame seaweed
- 3 scallions, thinly sliced (green parts for garnish)
- 0.33 cup neutral vegetable oil (e.g., canola, grapeseed)
- 2 tablespoons dried red chili flakes (gochugaru or similar)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon granulated sugar
Instructions
- Prepare the Dashi: Combine 6 cups water, kombu, and dried shiitake mushrooms in a medium pot. Bring to a gentle simmer over medium heat. Reduce heat to low and cook for 15 minutes, ensuring it never boils vigorously. Remove kombu and shiitake; discard kombu. Keep dashi warm.
- Make the Spicy Umami Chili Crisp: In a small saucepan, heat 0.33 cup vegetable oil over medium-low heat until shimmering. Add dried red chili flakes, minced ginger, and minced garlic. Cook gently for 5-7 minutes, stirring frequently, until the aromatics are fragrant and lightly golden. Be careful not to burn the garlic. Remove from heat.
- Finish the Chili Crisp: Stir sesame seeds, soy sauce, and granulated sugar into the hot chili crisp mixture. Set aside to cool slightly to allow the flavor to infuse.
- Rehydrate Wakame: While the dashi simmers, soak 5 g dried wakame in a small bowl of warm water for 5 minutes until fully expanded and tender. Drain thoroughly and gently squeeze out any excess water. Set aside.
- Add Miso and Solids: Reduce the dashi heat to very low. In a small bowl, whisk 80 g miso paste with a ladleful of warm dashi until completely smooth. Add this miso mixture back into the pot, stirring gently to combine. Add the cubed tofu and rehydrated wakame. Cook for 2-3 minutes, just until the tofu is heated through and the wakame is fully tender.
- Serve and Garnish: Ladle the hot miso soup into individual serving bowls. Drizzle 1-2 teaspoons of the prepared Spicy Umami Chili Crisp over the surface. Gently swirl the chili crisp for a beautiful contrast. Garnish generously with the sliced green parts of scallions.
Notes
Avoid boiling the miso as high heat diminishes its delicate flavor and beneficial probiotics. Miso is naturally salty, so taste before adding extra salt. Wakame expands significantly when rehydrated; a little goes a long way.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 250 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg