Miso Soup Yuzu Kosho Recipe

This miso soup with yuzu kosho is my go-to comfort dish because its rich, umami flavor reminds me of cozy evenings spent indulging in Japanese cuisine. The tangy kick of the yuzu kosho combined with the silky tofu and seaweed makes every sip feel like a warm hug in a bowl!

Miso Soup with Yuzu Kosho is a vibrant variation on a classic that I love for its bold flavors and simplicity. The soup’s base, 4 cups of dashi, comes together seamlessly.

Then, just 3 tablespoons of white miso paste and 2 of yuzu kosho take the umami-rich profile to a whole new level. For me, there’s nothing quite like the delicate texture of silken tofu and the fresh aroma that wafts up from thinly sliced green onions.

This soup is a comforting choice for the cold months, with an added kick of heat from the yuzu kosho.

Ingredients

Umami-rich dashi: basic broth that boosts flavor.

Miso Paste (white): Soybeans that have been fermented, a savory slightly sweet taste, protein-rich.

Tofu (silken): A plant-based, low-calorie protein with a soft texture.

Yuzu Kosho: A paste made from citrus and chili; supplies heat and light.

Wakame Seaweed: Contains a minimal number of calories; abundant in iodine and calcium.

Green Onions: Fresh, mild onion taste; contributes vitamins A and C.

Soy Sauce: Moreish, savory, and salty; ramps up the umami factor of the dish.

Mirin: Japanese rice wine that is sweet; provides subtle sweetness (optional).

Oil from sesame seeds: Nutty aroma and flavor; healthy fats (some say essential).

Ingredient Quantities

• 4 cups dashi (Japanese soup stock)
• 3 tablespoons white miso paste
• 1 block (about 7 oz) silken tofu, cut into small cubes
• 2 tablespoons yuzu kosho (Japanese citrus chili paste)
• 2 tablespoons wakame seaweed, rehydrated and drained
• 3 tablespoons green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin (optional)
• 1 teaspoon sesame oil (optional)

Instructions

1. In a pot of medium size, over medium heat, bring the dashi to a gentle simmer.

2. Add the dashi to the silken tofu, taking care not to break the tofu. Simmer for 2-3 minutes until the tofu is heated through.

3. Reduce the heat to medium-low and incorporate the white miso paste. Use the ladle provided to mix the miso paste into the dashi thoroughly and evenly, or mix it as best as you can if you’re not using a ladle.

4. Combine the yuzu kosho and soy sauce with the soup, stirring until they are thoroughly amalgamated.

5. If you want a hint of sweetness, add the mirin.

6. Add the rehydrated wakame seaweed to the broth and stir it gently.

7. Let the soup continue to simmer for another 1-2 minutes.

8. If desired, use sesame oil to give a more profound taste.

9. Miso soup should be served hot, with thinly sliced green onions as a garnish on top.

10. Relish the flavorful Miso Soup with Yuzu Kosho as a delicious opener or alongside any of your favorite Japanese meals.

Equipment Needed

1. Medium-sized pot
2. Ladle
3. Mixing spoon
4. Measuring spoons
5. Knife
6. Cutting board
7. Bowl (for rehydrating seaweed)

FAQ

• Q: Can I use regular tofu instead of silken tofu?A: Yes, but the texture will be firmer. Silken tofu offers a smoother, creamier addition to the soup.
• Q: What’s a good substitute for yuzu kosho?B: If you don’t have yuzu kosho on hand, you can use a mixture of lime zest, chili flakes, and a bit of salt.
• Q: Is dashi necessary for this recipe?Dashi is absolutely necessary because it gives the umami base so characteristic of Japanese soups. If you wish, you can use instant dashi granules.
• Q: Can I make this soup vegetarian?A: Use a plant-based dashi instead of traditional fish-based dashi to make it vegetarian.
• Q: How long can I store the leftover soup?B: You can keep leftover soup in the refrigerator for 3 days at the most. When you serve it the next time, heat it gently.
• Q: Is mirin crucial for the recipe?A: The sweetness and depth that mirin brings can be achieved in other ways, but if you have to skip it, the soup will still be delicious.

Substitutions and Variations

Dashi:
If dashi isn’t available, substitute with vegetable broth or chicken broth for a different depth of flavor.
White Miso Paste:
Yellow miso’s flavor is a little bit more potent. Thus, it could be used, but it would impart a bit more aroma and taste to the dish.
Silken Tofu:
Instead, firm tofu may be used, though the texture will differ a bit.
Yuzu Kosho:
If yuzu kosho is unavailable, combine lemon zest and chili paste as a substitute.
Wakame Seaweed:
You can use strips cut from nori sheets as a substitute, although they have a different texture.

Pro Tips

1. Dashi Quality Opt for high-quality dashi for the best flavor foundation. You can make fresh dashi using kombu (kelp) and bonito flakes, or find a high-quality instant dashi if time is a constraint.

2. Miso Paste Handling Dissolve the miso paste in a small bowl with some of the hot dashi before adding it back to the pot. This helps to thoroughly integrate the miso without lumps.

3. Yuzu Kosho Balance Yuzu kosho is potent, so add it gradually and taste as you go to avoid overpowering the other flavors.

4. Tofu Care Be gentle when adding and stirring the tofu to maintain its delicate texture. Silken tofu can break easily, so use a spoon or ladle to move it rather than vigorously stirring.

5. Wakame Timing Add the rehydrated wakame at the end to retain its vibrant texture and avoid overcooking, which can make it too slimy.