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Japanese

Easy miso soup at home

Mild stock, miso, tofu and wakame become a light soup when the miso is stirred in away from boiling heat.

20 minutes · Easy · 2 servings Preparation: 10 minutes Cooking: 10 minutes
Easy miso soup at home ready to serve

Mild stock, miso, tofu and wakame become a light soup when the miso is stirred in away from boiling heat.

Ingredients

  • 1 l dashi or mild vegetable stock
  • 80 g miso paste
  • 200 g firm tofu
  • 5 g dried wakame
  • 2 spring onions

Method

  1. Prepare the wakame and brothHeat the stock and cook seaweed and other firm additions in it.
  2. Add the miso and tofuRemove the pan from the heat and dissolve the miso in a little stock.
  3. Serve with spring onionsReturn the miso mixture, warm the tofu and do not let the soup boil again.

Beginner tips

  • Dissolve the miso after taking the pan off the heat; vigorous boiling dulls its aroma.

Substitutions and variations

  • Use vegetable stock for a vegan soup or traditional dashi for a fish-based version, and vary the vegetables by season.

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