Miso soup is an essential part of everyday Japanese meals. Many Japanese people drink miso soup daily, and for me, it is one of the most comforting foods. My mother used to make it for me every day, and it remains one of my favorite dishes. It represents warmth, home, and the heart of Japanese home cooking.

Prep Time: 5 minutes

Cook Time: 5-7 minutes

Servings: 2-3

Ingredients

• 2 cups water (480 ml)
• 1 teaspoon dashi granules (Japanese soup stock) or 1 cup
  dashi stock
• 2 tablespoons miso paste (white or red)
• 1/4 cup wakame (dried seaweed, rehydrated in water for a
  few minutes)
• 1/2 block silken tofu, cut into small cubes
• Optional: chopped green onions for garnish

Preparation

1. In a small pot, bring 2 cups of water to a gentle boil.
2. Add dashi granules (or prepared dashi stock) and stir to
3. dissolve.
4. Reduce heat to low, then add the cubed tofu and rehydrated
   wakame. Heat gently for 2–3 minutes.
5. Remove a small amount of hot soup into a bowl, dissolve the
   miso paste in it, then return it to the pot. Do not boil after
   adding miso, to preserve its flavor.
6. Serve hot, garnished with chopped green onions if desired.