Easy Miso Soup with Tofu and Wakame

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Miso soup is a bowl of calm: a light savory dashi broth, soft tofu, sea vegetables and a spoonful of fermented soybean paste. It takes ten minutes.

The one rule is to dissolve the miso off the boil. Boiling dulls its aroma and flavor.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: note thanun on Unsplash; Photo 2: Rafael Nicida on Pexels; Photo 3: Guilherme Simão on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Easy Miso Soup with Tofu and Wakame

Author: KP Cooking Method: Simmering Cuisine: Japanese Courses: Lunch, Side Dish, Snacks Recipe Keys: Quick Meals

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 4

Description

Comforting Japanese miso soup with silken tofu, wakame and spring onion. How to make dashi and keep the miso flavorful.

Ingredients

Servings

• 1 litre dashi (4 cups; instant dashi powder as directed, or kombu soaked 30 minutes and gently heated)
• 3 tbsp miso paste (white or red)
• 150 g silken tofu (cubed)
• 2 tbsp dried wakame
• 2 spring onions (sliced)

Instructions

1. Soak the wakame in cold water for 5 minutes, then drain.
2. Heat the dashi to a gentle simmer. Add the tofu and wakame and warm for 2 minutes.
3. Turn the heat to low. Put the miso in a ladle, dip it into the soup and whisk until dissolved, then stir it in.
4. Do not boil after adding the miso. Serve topped with spring onion.

Note

Bonito-based dashi is not vegan; use kombu and dried shiitake for a vegan version. White miso is mild and slightly sweet; red miso is stronger and saltier. Best fresh; keeps 2 days, reheated gently without boiling.