A traditional Japanese soup that is both comforting and delicate, ready in just a few minutes. Miso brings a rich and deep umami flavor, perfect for starting a meal or as a light evening dish.
⏱️15 min
📊Easy
👥2 servings
🍽️Soup
quickbudget-friendlyvegetarian
Ingredients
500 mldashi broth or water
2 cuillères à soupewhite or red miso paste
150 gsilken tofu
1 feuilledried nori seaweed
2 tigesgreen onions
500 mlwater
Instructions
1PREPARE THE INGREDIENTS: Cut the tofu into small cubes of 1 to 1.5 cm on each side and arrange them gently in a bowl. Finely slice the green onions on the bias to create pieces of 2 to 3 cm. Lightly tear the nori sheet with your hands to create flakes. This careful preparation allows for an elegant presentation and an even distribution of flavors in each bite.
2BRING TO A SIMMER: Pour the dashi broth or water into a saucepan and bring to a gentle simmer over medium-high heat. Do not wait for a rolling boil as this will damage the delicate aromas of the miso. You should see small bubbles rising regularly to the surface, approximately 2 to 3 minutes. Hot broth is essential to preserve the beneficial ferments in the miso.
3DISSOLVE THE MISO: In a small bowl, take 3 to 4 tablespoons of the hot broth and pour it over the miso paste. Using a wooden spoon, mix vigorously until you obtain a smooth paste without lumps. This technique, called "tempering," prevents the miso from breaking into small balls when incorporated into the broth. Stir for 30 seconds until completely smooth.
4INCORPORATE THE MISO INTO THE BROTH: Gently pour the dissolved miso into the saucepan with the hot broth while stirring slowly. Never allow the broth to boil vigorously — maintain it at a gentle simmer. Add the cubed tofu and let it simmer for 2 to 3 minutes. The tofu should remain tender and slightly soft, and should not disintegrate under any circumstances.
5FINISHING AND SERVING: Pour the soup into two bowls or two traditional porcelain cups. Garnish generously with the sliced green onions and nori flakes. Serve immediately while the soup is steaming, as this is when the aromas are most intense. This soup should be savored slowly to fully appreciate the subtlety of the miso and the harmony of flavors.