Miso Soup

Name: Miso Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4 as a starter or snack
Cuisine: japanese
Ingredients: 5g dried wakame seaweed; 1l dashi (shop bought or see tip); 200g fresh silken tofu or firm if you prefer, cut into 1cm cubes; 2 tbsp white miso paste; 3 tbsp red miso paste; spring onion finely chopped, to serve

4.20 (15)

⏱ 15 mins 🍽 Serves 4 as a starter or snack 🌶 japanese ✅ Easy 🏷 Snack

This traditional Japanese soup combines a savoury dashi broth with soft cubes of silken tofu and rehydrated wakame seaweed. Two types of miso paste are gently dissolved to create a deeply flavoured, umami-rich base. Finished with a sprinkle of fresh spring onions, it's a light and fragrant dish perfect as a starter or a quick snack. The entire process takes only 15 minutes from start to finish.

Ingredients

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion finely chopped, to serve

Method

Place the dried wakame in a small bowl and submerge it in cold water, allowing it to soak for 5 mins until the leaves are fully rehydrated.
Bring your prepared dashi to a rolling boil in a pot. Add the cubed tofu and cook for 1 min, then stir in the softened seaweed.
Lower the heat. Place the white and red miso paste into a ladle and partially submerge it in the broth. Use a spoon to gradually dissolve the paste into the dashi. Once all the miso has fully melted into the soup, remove the pot from the heat. Garnish with finely chopped spring onions for a fresh finish.

Nutrition (per serving)

Calories99 kcal

Fat4 g

Carbs9 g

Sugars1 g

Fibre1 g

Protein7 g

Sodium976 mg

Salt2 g

Recipe details

Skill levelEasy

CategorySnack

Cuisinejapanese

DietDairy-free, Egg-free, Vegan