Miso Kimchi Soup
Rich Miso Kimchi Soup with Silky Tofu
Two fermentation powerhouses—tangy kimchi and earthy miso—transform simple dashi into something deeply satisfying. The result is a warming bowl with layers of umami that build with each spoonful.
JapaneseKoreanAsianComfort FoodQuick Meals
Ingredients
- 4 cupdashi broth
- 1 green onion
- 1 cupkimchi
- 1 packagesoft tofu
- 4 tbspwhite or red miso paste
Instructions
- Prepare your dashi broth using instant dashi or homemade if you have it ready. Slice the green onion thinly on the diagonal and cut the tofu into bite-sized cubes—about ¾-inch pieces work well.
- Drop the kimchi and tofu cubes into the dashi and bring everything to a rolling boil over medium-high heat. The kimchi will release its tangy juices into the broth as it heats.
- Remove the pot from heat immediately once it boils. Whisk the miso paste into the hot soup until completely dissolved—this prevents the miso from curdling. Scatter the sliced green onions on top and serve right away.