A Gentle and Comforting Classic Miso Soup
This simple miso soup features silky tofu and fresh scallions in a delicate dashi broth. It’s a soothing and nutritious dish that brings out the natural umami of fermented miso and the clean flavors of Japanese soup stock. Light yet satisfying, it’s a perfect start to any Japanese meal or a nourishing comfort food on its own.
The Beauty of Simplicity
Miso soup is a staple in Japanese home cooking, and this version highlights just a few core ingredients: dashi, miso paste, tofu, and scallions. The silken tofu adds a creamy texture, while the finely sliced scallions bring brightness and a hint of sharpness. It’s a gentle reminder that good soup doesn’t have to be complicated—just carefully prepared.
Miso Soup is Perfect for Any Time
This nourishing soup fits beautifully into daily life—paired with a bowl of steamed rice for breakfast, or enjoyed after drinking as a warm and gentle end to the night. Thanks to miso’s rich nutrients and natural salt content, it’s especially helpful in summer to replenish the body, or during a cold when your appetite is low but your body craves warmth.
Tips for Perfect Results
The key to this recipe lies in gentle handling. Cut the tofu with care to preserve its shape, and never boil the soup after adding the miso, as heat can dull its aroma. If you don’t have access to traditional ingredients for dashi, you can substitute with mushrooms, it is also for a vegan-friendly version.
Tofu and Green Onion Miso Soup
Ingredients
Instructions
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Prepare Dashi Broth
In a pot, heat the Dashi and bring to a gentle simmer over medium heat.
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Prepare the Tofu and Scallions
Wash the scallions. Remove and discard the tough green section at the top of each stalk. It’s best to slice them as thinly as possible, as scallions have fibrous texture, and thinner slices make them easier to eat. Thin slices also cook faster, so if you’re unable to slice them very thin, consider simmering them a bit longer.
Also cut the silken tofu into cubes. Make sure to preserve the shape.
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Assemble the soup
Once the tofu is ready, add it and the sliced scallion to the pot and simmer until it comes to a gentle boil.
Turn off the heat. Dissolve the miso paste by placing it in a ladle and mix it with a little broth until it completely dissolves, then incorporate it into the soup. Mixing the miso separately ensures you don’t break up the tofu.
