Miso Soup (Using Japanese Dashi Bags)
There is a profound difference between “instant” miso soup and a bowl made with a proper dashi base. By using authentic dashi bags, you can achieve restaurant-quality depth with minimal effort.
Ingredients
- 1 litre water (4 cups)
- 2x authentic Japanese dashi bags
- 3-4 tablespoons miso paste (Shiro/White for sweetness, or Aka/Red for depth)
- Silken Tofu: 1 block, cut into 1cm cubes
- Dried Wakame: 2 tablespoon
- Garnish: 2 spring onion, finely sliced
Directions
- Place water and the dashi bags in a small pot. Bring to a boil, then reduce heat to a simmer for 3–5 minutes. Once infused, remove and discard the bag.
- Gently slide in your cubed tofu and the dried wakame. Simmer for just 1–2 minutes. The wakame will expand quickly, adding a beautiful aroma to the broth.
- Keep simmering or turn off heat entirely. Place your miso paste into a small bowl and submerge it in the hot broth. Use chopsticks or a small whisk to dissolve the paste until smooth, then stir it into the pot. Pro Tip: Never boil the miso! Boiling destroys the delicate probiotics and the nuanced “umami” scent of the fermented paste.
- Pour into bowls and top with fresh spring onions immediately.