Ingredients

Check off ingredients as you go

For 6 bowls

• 1.5L water (6 cups)
• 300g firm tofu (10.5 oz, from the refrigerated section with organic products)
• 6 tbsp white miso paste (not red, which is much stronger for this recipe)
• 6 small handfuls dried wakame seaweed (or kombu) - no more, they will expand!
• 350g soba noodles (12 oz, optional)
• mushrooms (optional but delicious)
• scallion stems or green onions

If you change the number of serving, consider adjusting cooking times!

Miso soup is typically served with starters in a small bowl containing the miso broth and garnished with tofu, seaweed, and scallions (or green onions). You can actually turn it into a complete meal by adding soba noodles (Japanese buckwheat noodles) and mushrooms, or even bok choy. The key is to never boil the miso or it will lose its beneficial properties.

Preparing the Garnish

1. Drain and pat the tofu dry thoroughly using paper towels, then cut into small cubes. Finely slice the scallions and mushrooms.
2. Bring the water to a boil in a large pot, cook the soba noodles for the time indicated on the package (4 minutes for me). Lower the heat to medium, add the seaweed (previously rehydrated in a little water), then the mushrooms, tofu cubes, and scallions. Lower to a gentle simmer, cover. In a bowl, mix the miso paste with a little water to dilute it. Add to the pot. Continue for a few minutes, stirring well so the miso infuses throughout all the broth elements.

Serve hot in bowls.

Tips

• No need to add salt to this recipe as the miso paste is already salty.
• It’s best not to add the miso paste directly to the pot. You can either dissolve it in a little water or broth as indicated in the recipe, or press it through a fine-mesh strainer in contact with the pot water. The miso will dissolve as it passes through the fine mesh.
• Soba noodles are buckwheat-based pasta and are therefore gluten-free!
• For a 100% traditional version, you can add 1 tsp of dashi powder to the water to make a broth.

If you enjoy the flavors of Asian broths, you’ll likely appreciate the wonton soup with fragrant broth or the Peking-style soup.