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Miso Soup with Tofu & Wakame

Miso Soup with Tofu & Wakame

A light Japanese soup of dashi, miso, tofu, wakame and spring onions, ready in about 20 minutes.

20 mins total for first methodServes 3On the Hob
Ingredients ↓Method ↓

Ingredients

Method

10 mins prep10 mins cook20 mins total

  1. Soak the dried wakame in warm water for 5 minutes, then drain well.

  2. Bring the dashi stock to a gentle simmer in a saucepan and add the cubed tofu.

  3. Whisk the miso paste with a little hot stock in a bowl until smooth, then stir it back into the saucepan.

  4. Add the drained wakame and warm the soup gently for 2 to 3 minutes without letting it boil.

  5. Turn off the heat, stir in the sliced spring onions and ladle into bowls.

Notes

Keep the soup below a boil after the miso is added. For a vegetarian version, use kombu or shiitake dashi.
About this recipe

This gentle Japanese soup combines savoury dashi and miso with soft tofu, rehydrated wakame and fresh spring onions. Keep the broth below a boil after adding the miso for a clean flavour and silky finish.

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