Basic miso soup is a canvass painted with two fundamentals — dashi and miso. What else you add to that template is up to you.
This is the miso soup that the world is most familiar with — cooked with wakame, scallions and soft tofu.
(or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
finely sliced scallions
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 dissolve 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.
Updated from three posts published in March 1, 2008, July 25, 2019 and February 25, 2021.