Miso Soup
The basic miso soup that the world is familiar with — cooked with dashi, miso, wakame and soft tofu.

Ingredients
- 1 300-gram block soft tofu
- 2 generous pinches dried wakame
- 6 cups dashi, (or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
- 3 tablespoons miso paste
- 6 tablespoons finely sliced scallions
Instructions
- Cut the tofu into half-inch cubes.
- Soak the dried wakame in hot water until rehydrated and softened.
- In a pot, heat the dashi until barely simmering.
- Drain the wakame and squeeze off excess water; save the soaking water.
- Cut the wakame into half inch slices.
- Place the miso paste in a cup, add the still hot soaking liquid and add just enough dashi from the pot to dissolved the miso into a thin paste.
- Pour the miso into the dashi (make sure to scrape the sides and bottom of the cup), add the wakame and tofu.
- Stir the miso soup and when it comes to a simmer once more, turn off the heat.
- Stir in the scallions before serving.
Notes
Basic miso soup is a template, a canvass painted with two fundamentals — dashi and miso. What you add to it is up to you.
Updated from two posts published in March 1, 2008 in July 25, 2019.

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