Soupe au miso

Soupe au miso is a classic Japanese soup known for its rich umami flavor and comforting qualities. Made with miso paste, this soup is simple yet deeply flavorful. Here’s how you can make a traditional miso soup:

Ingredients:

• 1 liter (4 cups) dashi stock (or vegetable broth if you prefer)
• 3-4 tablespoons miso paste (white, red, or a mix depending on your preference)
• 1 block (200g) firm tofu, cut into small cubes
• 2-3 green onions (scallions), sliced
• A small handful of wakame seaweed (dried, rehydrated), optional
• 1-2 cloves garlic, minced (optional)
• 1 thumb-sized piece of ginger, minced (optional)
• Soy sauce to taste (optional, for extra seasoning)

Instructions:

1. Prepare the Dashi Stock:

   • If using dashi stock, you can either use instant dashi powder or make it from scratch with kombu (seaweed) and bonito flakes.
   • For instant dashi: Dissolve dashi powder in hot water according to the package instructions.
   • For homemade dashi:
     • Soak a piece of kombu in cold water for about 30 minutes.
     • Heat the water until just before boiling, then remove the kombu.
     • Add a handful of bonito flakes and simmer for a few minutes, then strain the stock.

2. Prepare the Soup:

   • Heat the dashi stock in a pot over medium heat.
   • If using garlic and ginger, add them to the pot and cook for a minute until fragrant.
   • Add the tofu cubes and rehydrated wakame seaweed to the pot. Heat gently, but avoid boiling to keep the tofu intact.

3. Add the Miso Paste:

   • In a small bowl, mix a few tablespoons of the hot dashi stock with the miso paste to dissolve it.
   • Gradually stir the miso mixture back into the pot. Avoid boiling the soup once the miso is added, as this can alter its flavor and nutritional value.

4. Season and Serve:

   • Taste the soup and adjust seasoning with a bit of soy sauce if needed.
   • Garnish with sliced green onions.

5. Serve:

   • Ladle the soup into bowls and serve hot.

Tips:

• Miso Paste: White miso is milder and sweeter, while red miso is stronger and saltier. You can mix them to balance the flavors.
• Texture: If you prefer a thicker soup, you can add finely chopped vegetables or mushrooms.
• Wakame Seaweed: This adds a nice texture and additional flavor but is optional.

Soupe au miso is a versatile and soothing soup that can be tailored to your taste and dietary preferences. Enjoy this flavorful and comforting bowl of Japanese goodness!