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Le Chaudron recipe

Miso soup japonaise

Japanese miso soup

⏱ 15 minServes 4Easy85 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 5 tbspwhite miso pasteshiro
  • 1.5 L (6¼ cups)dashior vegetable stock
  • 300 g (11 oz)silken tofu
  • 1 leafdried wakame seaweed10 g
  • 1 leafnori
  • 200 g (7 oz)fresh shiitake mushrooms
  • 4scallions
  • 2cm (1½ in) fresh ginger
  • 2 tbspsoy sauce
  • 1 tbspmirin
  • 1 tsptoasted sesame oil
  • 1 tsptoasted sesame seeds
  • 1 tspfreshly ground pepper
  • 5 tbsp white miso paste shiro
  • 1.5 L (6¼ cups) dashi or vegetable stock
  • 300 g (11 oz) silken tofu
  • 1 leaf dried wakame seaweed 10 g
  • 1 leaf nori
  • 200 g (7 oz) fresh shiitake mushrooms
  • 4 scallions
  • 2 cm (1½ in) fresh ginger
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large saucepan (3 L / 3 qt)1 small bowl for the miso1 whisk1 sharp knife1 ladleBlack peppercorns

03 — Method

  1. Soak the wakame in a bowl of cold water for 10 minutes to rehydrate — it gives miso soup its taste of the sea.
  2. Thinly slice the 4 green onions, keeping the whites for the soup and the greens for garnish.
  3. Finely grate the 2 cm (¾ in) piece of peeled ginger. Slice the 200 g (7 oz) of shiitakes 3 mm (⅛ in) thick. Carefully cut the silken tofu into 1 cm (⅜ in) cubes.
  4. Bring the dashi (or vegetable stock) to a simmer in the large saucepan over medium heat — do NOT boil it. Add the ginger and let it infuse for 2 minutes.
  5. Add the shiitakes, green onion whites and drained wakame and simmer gently for 5 minutes.
  6. FIRST dissolve the miso in 100 ml (½ cup) of the hot broth in the small bowl — ABSOLUTELY essential: boiling miso destroys its live cultures.
  7. Off the heat (crucial), gently whisk the dissolved miso into the pot. Stir in the soy sauce, mirin and toasted sesame oil for that umami finish.
  8. Gently add the tofu, stirring very carefully so it doesn’t break. Cut the nori into thin strips with scissors. Serve IMMEDIATELY topped with the green onion tops, nori, sesame and a grind of pepper.

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