Shiro Miso Suimono

Ingredients

Instructions

1. 1

   Prepare the ingredients: cut the silken tofu into 1.5 cm cubes, slice the spring onion thinly, and place the dried wakame in a small bowl of cold water to soak for 2 minutes until expanded, then drain.

2. 2

   In a small saucepan, bring the water just to a gentle simmer over medium heat, then whisk in the instant dashi powder until fully dissolved.

3. 3

   Lower the heat so the broth is hot but not boiling. Put the white miso in a ladle or small bowl, add a little hot broth, and stir to loosen it, then return it to the pan. This keeps the soup smooth and helps preserve miso's delicate aroma.

4. 4

   Add the drained wakame and tofu cubes to the broth and warm gently for 1 to 2 minutes. Do not boil after adding the miso or tofu; the tofu can break and the miso flavor becomes harsher. The soup is ready when the tofu is heated through and the wakame is tender.

5. 5

   Divide into 2 bowls and scatter the sliced spring onion over the top. Serve immediately while clear, light, and hot.

Nutrition per serving

Notes

• •For the clearest flavor, use mild white miso rather than darker red or barley miso.
• •If using regular fish-based dashi instead of vegetarian dashi, the soup is no longer vegetarian and will contain fish.
• •A few drops of soy sauce are unnecessary here; keeping the seasoning simple preserves the delicate suimono-style character.
• •This soup pairs well with steamed rice, grilled fish, or a light Japanese breakfast.

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