- 4 cups water
- 4 tablespoons miso paste (white or red, based on your preference)
- 1/2 cup tofu, diced into small cubes
- 1 cup mushrooms (shiitake, enoki, or your choice), sliced or whole
- 2-3 scallions (green onions), finely sliced
- 1 sheet of nori (seaweed), cut into thin strips (optional)
- 1 tablespoon soy sauce (to taste)
- 1 teaspoon dashi granules (optional, for added umami flavor)
- 1 tablespoon vegetable oil (for sautéing)
- A pinch of salt (to taste)
1. Sauté Tofu and Mushrooms:
- In a pot, heat the vegetable oil over medium heat. Add the diced tofu cubes and sliced mushrooms. Sauté them until they are lightly golden and the mushrooms are tender.
2. Add Water:
- Pour the 4 cups of water into the pot with the sautéed tofu and mushrooms. If you’d like to add an extra layer of flavor, you can dissolve the dashi granules in the water.
3. Bring to a Simmer:
- Gently bring the water to a simmer, but avoid boiling it to maintain the delicate flavor of the miso soup.
4. Dissolve Miso Paste:
- In a small bowl, mix the miso paste with a few tablespoons of hot water from the pot. Stir until the miso paste is fully dissolved, creating a smooth mixture.
5. Add Miso Mixture:
- Carefully stir the dissolved miso paste into the simmering water, tofu, and mushrooms. Make sure it’s well incorporated.
6. Add Scallions and Nori:
- Toss in the finely sliced scallions. If desired, add nori strips to the soup for an extra layer of flavor. Mix gently.
7. Flavor with Soy Sauce:
- Add soy sauce to the soup for extra seasoning. Adjust the quantity according to your taste.
8. Taste and Adjust:
- Taste the soup and adjust the saltiness with a pinch of salt if necessary.
- Ladle the miso soup into bowls and serve hot.
Cooking Time: The total cooking time is approximately 20-25 minutes.
Serving Size: This recipe serves approximately 4 people.