White Miso Soup

This is a high-sodium soup. Dashi is Japanese kelp/bonito stock. White miso has a milder taste than red miso, and is better in light soups or dressings. Red is better for rich soups, braises and meat marinades.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Simmer: Bring the dashi powder and water to a gentle simmer over medium heat.

Step 2

Cook Add-ins: Add the tofu and dried wakame. Simmer for 1 to 2 minutes until the tofu is heated through and the seaweed expands.

Step 3

Remove from Heat: Turn off the stove completely.

Step 4

Dissolve Miso: Place the miso paste into a ladle. Dip the ladle slightly into the hot broth to catch some liquid. Whisk the paste inside the ladle with chopsticks until completely smooth, then stir it into the pot.

Step 5

Serve: Pour into a bowl, garnish with scallions, and serve immediately.