Omnipresent on every Japanese tablespace, miso soup plays the fetching roles of breakfast nourishment, lunch accompaniment, and dinner appetizer. Highlighting the culinary powerhouse that is fermented soybean paste, aka miso, miso soup supports almost every Japanese meal like a gastronomically–inclined Atlas.

This briny, cloudy, and savory dish holds the complexity of an ocean-scape but requires only the most minimal commitments of both time and effort. Miso soup is to Japan as rice is to China as salad is (almost) to the United States. And just like a nice salad, there exist many appropriate (if regional) preparations—in this recipe I’ll focus on one that I saw the most frequently in my time bouncing around rural Japan.

Sourcing your ingredients should present the only challenge with making this dish; however, a visit to a local Asian foods store should solve any problems. Make sure to choose a quality, white or dashi style miso (these types will make a more balanced, elegant, and even broth, or, dashi).

Additionally, the option of adding soft katsuobushi or bonito flakes—whisper-thin shavings of desiccated tuna—should be followed in order to give the soup a more full- bodied, smoked-fish flavor.

The actual preparation of the dish remains easy, no matter the ingredient differences. In this recipe, I recommend starting with the mise en place: cutting the nori into small squares, cubing the tofu, and gathering your katsuobushi and miso.

Then, bring a pot of water to a simmer, adding the nori and katsuobushi when the water has reached an appropriately hot (but not boiling) temperature. Making sure to keep the pieces of seaweed relatively intact, occasionally stir the mixture to incorporate and hydrate all of the dry ingredients—this will assure that the soup balances the funky fermented flavor of the miso with an element of seawater.

While the nori and katsuobushi are simmering, take the miso in a small bowl and add a touch of hot water to it, whisking it until it forms a smooth, loose paste, that you will add to the soup stock.

Next, while inhaling the abyssal depths of fermented, soy sauced, barrel aged miso smell, combine all the remaining ingredients into the original pot. Let the mixture bring every ingredient up to temperature, but be careful not to boil the soup, as this will cause an unsightly but ultimately harmless layer of foam to form.After the soup has heated to the desired temperature (i.e. steaming—sending forth vapors of ancient farm tradition, saltwater, and smoked tuna), remove it from the stove and immediately add it to your most choice of lacquered bowls; an unadorned, American one will suffice in a bind. Then, appreciating your handiwork and the fact that this national dish took only ten minutes and a couple of bucks to make, slurp it up.

Miso Soup （味噌しろ） • Serves 2 • 10-15mins

Ingredients:

• 4 cups of water
• 4 Tbsp miso paste (dashi style or another light color variety)
• 1 sheet (1/4 cup) nori (crisply dried seaweed)
• About a Tbsp of katsuobushi/bonito flakes
• (Optional) chopped green onion or scallion (roughly 1⁄2 a cup)
• (Optional) cubed tofu of the firm variety (roughly 1/3 cup)
• (Optional) Soy sauce (to taste)Preparation:

1. Bring water to slow simmer in a medium sized saucepan.
2. Place nori & bonito flakes in water and hydrate/cook for 5 minutes.
3. To make sure the soup is creamy and doesn’t include chunks of undissolved miso, add warm water and your miso to a small bowl and whisk until silky.
4. Then, combine all ingredients in the original saucepan, continuing to simmer for another 4-5 minutes. You may add salt or soy sauce to taste.
5. Consume hot, preferably in a lacquered wood bowl, and slurp with wanton abandon.