Ultimate Umami Miso Soup with Dashi
Experience the rich and savory depths of Japanese cuisine with our Ultimate Umami Miso Soup. This traditional recipe brings together the umami flavors of miso and the subtle complexity of dashi, a fish and seaweed stock. Enhanced with silken tofu, earthy shiitake mushrooms, and the wholesome goodness of wakame seaweed, this recipe is not only simple to prepare but also incredibly nourishing. The bonus addition of omega fish oil provides a modern twist, making this soup a powerhouse of flavors and nutrients. Perfect for a comforting and healthy meal, our Ultimate Umami Miso Soup is a true journey through the authentic taste of Japan.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
soft tofu
12 ounces (cut into 1/2 inch cubes)
dashi stock
1 quart
red or white miso
1/3 cup
green onions
1 cup (chopped)
shiitake mushrooms
8 ounces (sliced)
dried wakame seaweed
1 tablespoon (flakes finely chopped)
omega fish oil
1 teaspoon
soy sauce
1 teaspoon (optional)
Instructions
1
In a medium saucepan, pour the dashi stock and bring it to a gentle boil.
2
While the stock is heating, cut the tofu block into small, 1/2 inch cubes.
3
Once the dashi reaches a boil, reduce the heat to a low simmer and gently add the diced tofu.
4
Simmer the tofu in the stock for 2-3 minutes without boiling.
5
In a separate bowl, ladle a small amount of hot dashi stock and use it to dissolve the miso paste completely until smooth.
6
Gradually stir the dissolved miso back into the saucepan with the remaining dashi and tofu. Avoid boiling the soup to preserve the miso's delicate flavors.
7
Add the chopped green onions, sliced shiitake mushrooms, and finely chopped dried wakame seaweed flakes to the pan, stirring gently to combine.
8
Remove from heat and finish with omega fish oil and a splash of soy sauce, if desired.
9
Serve immediately, savoring the distinct layers of umami in each spoonful.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor of the Ultimate Umami Miso Soup?
The soup features a rich, savory umami profile derived from the combination of miso paste and dashi stock.
What type of tofu is recommended for this recipe?
Soft tofu is recommended for its delicate, silken texture, though it should be handled gently when cubing.
Can I use red or white miso?
Yes, you can use either red miso for a bolder flavor or white miso for a sweeter, milder taste.
What is dashi stock?
Dashi is a traditional Japanese stock made from fish (bonito flakes) and seaweed (kombu) that provides the soup's base.
Why should I avoid boiling the miso?
Boiling miso can destroy its complex flavor profile and the beneficial probiotics found in the fermented paste.
How do I prevent miso clumps in my soup?
Dissolve the miso paste in a separate small bowl with a ladle of warm dashi before stirring it into the main pot.
Is this miso soup recipe vegan?
As written, it contains fish-based dashi and omega fish oil; use kombu-only dashi and omit fish oil for a vegan version.
What is wakame and how is it used here?
Wakame is a dried seaweed that is finely chopped and added at the end of cooking to provide earthy flavor and nutrients.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the purpose of adding omega fish oil?
The omega fish oil is a modern addition that boosts the nutritional profile with healthy fats and adds a subtle richness.
How should the tofu be prepared?
The 12-ounce block of soft tofu should be cut into small, 1/2 inch cubes.
What vegetables are included in this recipe?
The recipe includes sliced shiitake mushrooms and chopped green onions.
Is soy sauce a mandatory ingredient?
No, soy sauce is optional and can be added as a splash at the end for extra seasoning if desired.
Can I use frozen mushrooms?
Freshly sliced shiitake mushrooms are preferred, but frozen can be used if they are thawed and drained first.
How long should the tofu simmer?
The tofu should simmer gently in the dashi for approximately 2 to 3 minutes.
When do I add the green onions?
Green onions are added at the very end of the cooking process along with the mushrooms and seaweed.
Can I store leftover miso soup?
Yes, leftovers can be stored in the refrigerator for 2-3 days, though the texture of the tofu may change slightly.
What is the best way to reheat this soup?
Reheat the soup gently on the stove over low heat, ensuring it does not reach a rolling boil.
Can I use other types of mushrooms?
Yes, while shiitake provides the best umami, you can substitute with enoki or oyster mushrooms.
Is this recipe gluten-free?
It can be gluten-free if you ensure your miso paste and soy sauce are certified gluten-free products.
How much miso paste is required?
The recipe calls for 1/3 cup of red or white miso paste.
What is the total number of ingredients?
There are 8 ingredients in total, including the optional soy sauce.
How much dashi stock is needed?
The recipe requires 1 quart of dashi stock.
Can I freeze this miso soup?
Freezing is not recommended as it ruins the texture of the soft tofu and the delicate flavors of the miso.
Is it okay to use instant dashi granules?
Yes, instant dashi granules dissolved in water are a convenient substitute for homemade dashi stock.
Should I wash the dried wakame?
If using dried flakes, they are usually ready to use; if using whole dried leaves, they may need a quick rinse and soak.
What does the term 'umami' refer to?
Umami refers to the savory fifth taste that is characteristic of fermented foods like miso and broths like dashi.
Can I add shrimp to this soup?
Yes, small shrimp or other seafood can be added during the simmering phase for extra protein.
How soon should the soup be served?
Miso soup is best served immediately after preparation to enjoy the freshest flavors and textures.
Can I use firm tofu instead of soft?
Yes, firm tofu will hold its shape better, but it will lack the traditional silky mouthfeel of soft tofu.