Classic Miso Soup

A warm, umami-rich Japanese soup made with fermented miso paste, silky tofu, and wakame seaweed. Ready in 15 minutes with just a few pantry staples.

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Ingredients

1
Cut the tofu block in half lengthwise, then cut each half into thin rectangles about 1/4-inch thick, like slicing bread, and place them in a small bowl.
2
Slice the green onion crosswise into thin rings, separating the white parts from the green parts into two piles.
3
Pour 4 cups of water into a medium saucepan and place the kombu strip inside (do not heat yet).
4
Place the saucepan over medium heat and wait until small bubbles form along the bottom of the pan and around the kombu, about 5 minutes — this is when the broth is just before boiling.
5
Remove the kombu strip with tongs and discard it, leaving the hot broth in the pan.
6
Scoop 2 tablespoons of hot broth into a small bowl, add the miso paste to the bowl, and stir with a small spoon until the miso completely dissolves and looks smooth with no lumps.
7
Pour the dissolved miso back into the saucepan by slowly pouring it through a fine-mesh strainer so lumps stay behind; stir gently.
8
Add the wakame to the broth and stir gently for 30 seconds until it unfurls and softens.
9
Gently slide the tofu slices into the broth and let them warm for 1 minute without stirring — the broth should be steaming but not actively bubbling.
10
Taste the soup and add a tiny pinch of salt if it tastes flat, or pepper if desired.
11
Ladle the soup into two bowls, making sure each bowl gets tofu, wakame, and plenty of broth.
12
Scatter the green parts of the sliced green onion on top of each bowl and serve immediately while hot.

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