Name: Quick Miso Soup with Rice
Ingredients: 4 cups Dashi Stock: (Approx. 960ml) The foundational broth of miso soup. You can use instant dashi granules dissolved in water for speed, or make your own from kombu (kelp) and katsuobushi (bonito flakes) for a deeper flavor. For a vegan version, use kombu and shiitake mushroom-based dashi.; 1/2 cup Dried Wakame Seaweed: (Approx. 10g) This dried seaweed rehydrates quickly, adding a subtle briny flavor, silky texture, and valuable nutrients.; 1 block (12-14 oz / 340-400g) Firm or Silken Tofu: Cut into ½-inch cubes. Firm tofu holds its shape well, while silken tofu offers a more delicate, custard-like texture. Choose based on your preference.; 3-4 tablespoons Miso Paste: (Approx. 45-60ml) White (shiro) miso is milder and sweeter, red (aka) miso is more pungent and salty, and awase miso is a blend. Start with 3 tablespoons and adjust to your taste.; 1 cup Cooked Rice: (Approx. 180-200g) Preferably short-grain Japanese rice, but any cooked white or brown rice will work. This is what makes the soup heartier.; 2 Green Onions (Scallions): Thinly sliced, for garnish. Adds a fresh, mild oniony bite.; Optional: 1 teaspoon Sesame Oil: Toasted sesame oil adds a nutty aroma and flavor if desired, drizzled at the end.; Optional: Pinch of Shichimi Togarashi: A Japanese seven-spice blend for a touch of heat and complexity.

Ingredients

Scale

4 cups Dashi Stock: (Approx. 960ml) The foundational broth of miso soup. You can use instant dashi granules dissolved in water for speed, or make your own from kombu (kelp) and katsuobushi (bonito flakes) for a deeper flavor. For a vegan version, use kombu and shiitake mushroom-based dashi.
1/2 cup Dried Wakame Seaweed: (Approx. 10g) This dried seaweed rehydrates quickly, adding a subtle briny flavor, silky texture, and valuable nutrients.
1 block (12-14 oz / 340-400g) Firm or Silken Tofu: Cut into ½-inch cubes. Firm tofu holds its shape well, while silken tofu offers a more delicate, custard-like texture. Choose based on your preference.
3–4 tablespoons Miso Paste: (Approx. 45-60ml) White (shiro) miso is milder and sweeter, red (aka) miso is more pungent and salty, and awase miso is a blend. Start with 3 tablespoons and adjust to your taste.
1 cup Cooked Rice: (Approx. 180-200g) Preferably short-grain Japanese rice, but any cooked white or brown rice will work. This is what makes the soup heartier.
2 Green Onions (Scallions): Thinly sliced, for garnish. Adds a fresh, mild oniony bite.
Optional: 1 teaspoon Sesame Oil: Toasted sesame oil adds a nutty aroma and flavor if desired, drizzled at the end.
Optional: Pinch of Shichimi Togarashi: A Japanese seven-spice blend for a touch of heat and complexity.

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Instructions

Prepare the Wakame: Place the dried wakame seaweed in a small bowl and cover it with lukewarm water. Let it soak for 5-10 minutes, or until it has fully rehydrated and expanded. Once rehydrated, drain it well and gently squeeze out any excess water. If the pieces are large, you can roughly chop them.
Heat the Dashi: Pour the dashi stock into a medium saucepan and bring it to a gentle simmer over medium heat. Do not bring it to a rolling boil.
Add Tofu and Wakame: Once the dashi is simmering, add the cubed tofu and the rehydrated wakame to the saucepan. Let them heat through for about 2-3 minutes. Again, maintain a gentle simmer.
Prepare the Miso: Ladle about 1/2 cup of the warm dashi from the saucepan into a small bowl. Add the miso paste to this bowl. Whisk thoroughly with a fork or a small whisk until the miso paste is completely dissolved and there are no lumps. This step is crucial to prevent clumps of miso in your soup and ensures it incorporates smoothly.
Incorporate Miso into Soup: Reduce the heat under the saucepan to low. Slowly pour the dissolved miso mixture into the soup. Stir gently to combine. It’s very important not to let the soup boil after adding the miso, as boiling can diminish its delicate flavor and kill its beneficial probiotic cultures. Heat it just until it’s warm enough to serve.
Add Cooked Rice: Gently stir the cooked rice into the miso soup. Allow it to heat through for another minute or two. The rice will absorb some of the flavorful broth.
Serve: Ladle the hot miso soup with rice into individual serving bowls.
Garnish and Serve Immediately: Garnish with freshly sliced green onions. If desired, add a drizzle of toasted sesame oil or a pinch of shichimi togarashi for extra flavor and a little kick. Serve hot and enjoy the comforting warmth.

Nutrition

Serving Size: one normal portion
Calories: 350