21min 4 ppl
Miso Soup
15 minutes
4 people
Easy≤30 min & ≤6 steps
15 min · 5 steps
Easy: ≤30 min and ≤6 steps
60 kcalper person
Protein 4g
Carbs 3g
Fats 2g
About this dish
A clear dashi broth loosened with miso paste at the very last moment, studded with soft tofu and wakame. The daily soup of Japanese home cooking, ready in minutes.
Allergy Info
Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionsfinely sliced1
Plant Proteins
- Silken tofucut into small cubes150 g
Tins & Jars
- Dashi stock800 ml
Dried Goods
- Dried wakame seaweed5 g
Oils & Condiments
- Dark miso paste60 g
Utensils
- Saucepan
- Ladle
- Mixing bowl
Method
1
Soak the dried wakame in a bowl of cold water for 5 minutes until softened, then drain well.
Approx. 5 minutes
2
Bring the dashi stock to a gentle simmer in a saucepan over medium heat.
Approx. 4 minutes
3
Add the tofu cubes and softened wakame and warm through for 2 minutes without letting the soup boil.
Approx. 2 minutes
4
Ladle a little of the hot broth into a small bowl, whisk in the miso paste until smooth, then stir this back into the pan off the heat.
Approx. 3 minutes
5
Ladle the soup into bowls and scatter with sliced spring onion to serve.
Approx. 1 minute
