In season当季Japanese日式
Miso Soup with Tofu & Wakame豆腐裙带菜味噌汤
A small everyday soup with silken tofu, wakame and miso. Standard bonito dashi contains fish; this version is not labeled vegetarian.绢豆腐、裙带菜与味噌煮成日常小汤；常规柴鱼出汁含鱼，本配方不标素食。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Soak dried wakame in drinking water for 5 minutes, then drain. Cut tofu into ½-inch / 1-cm cubes and thinly slice scallion. Prepare the measured dashi as liquid stock.干裙带菜用饮用水泡5分钟、沥干；豆腐切½英寸／1厘米丁，葱切圈；按清单备好液体出汁。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Prepared dashi stock (liquid, not powder)已调好的出汁高汤（液体，非粉末）2 cups杯
- White miso paste白味噌2 tbsp大勺
- Silken tofu, ready to eat即食绢豆腐8 oz盎司
- Dried wakame seaweed干裙带菜1 tsp小勺
- Scallion葱1
Method做法
Pour the prepared dashi into a small pot and bring it to a gentle simmer. Hold off on the miso for now.
把调好的出汁倒进小锅，煮到微微冒泡。味噌先别放。
Small bubbles rise steadily.有稳定小泡上升。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Slide the tofu in gently with a spoon and let it simmer. Then add the drained wakame and warm it through.
用勺子把豆腐轻轻滑进锅里，煮一会儿。再放沥干的裙带菜，热透就行。
Tofu stays in cubes and is hot throughout.豆腐保持块形、内部热透。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Turn off the heat. Scoop a ladle of hot broth into a small bowl and whisk the miso smooth, then stir it back into the pot until no lumps remain.
关火。小碗里舀一勺热汤，把味噌化开，再倒回锅里搅匀，别留疙瘩。
Broth is evenly cloudy without miso clumps.汤均匀浑浊，没有味噌块。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Scatter in the scallion and ladle into 2 bowls. Serve hot, and don't let it come to a hard boil after the miso goes in, or the aroma fades.
撒上葱，分到2只碗里，趁热喝。加了味噌后别让它大滚，不然香气就淡了。
Soup is hot and aromatic, not vigorously boiling.汤热而香，不是翻滚状态。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
This is a side soup, not a full dinner. Add chicken teriyaki, rice and a vegetable dish; choose one vegetable side rather than piling on several salty dishes.这是配汤，不是完整晚餐；搭照烧鸡、米饭与一道蔬菜，避免同时叠加太多咸味菜。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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