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Traditional Japanese Miso Soup (Miso Shiru with Silken Tofu and Scallions)
The soul of the Japanese home meal: a soothing, umami-rich broth made with fermented soybean miso paste, cubed silken tofu, and fresh scallions.
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
4servings
- Water or light kombu vegetable dashi800 ml
- Silken or firm tofu, cubed into 1 cm pieces200 g
- White or yellow fermented miso paste3 tbsp
- Scallions, very thinly sliced2 piece
- Pinch of salt1 pinch
Preparation Steps
1
Bring water or vegetable dashi broth to a gentle simmer in a saucepan over medium heat.
5 min timer
2
Add cubed tofu and warm gently for 2 minutes over low heat.
2 min timer
3
Place miso paste in a ladle, submerge partially into hot broth, and stir until completely dissolved without lumps.
2 min timer
4
Turn off heat IMMEDIATELY (never let miso soup boil after adding the paste to preserve delicate aroma and probiotics).
1 min timer
5
Ladle into traditional bowls, top with sliced fresh scallions, and serve immediately.
1 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
