Japanese · beginner
Miso Soup with Tofu and Wakame
A soothing bowl of miso soup that comes together in ten minutes with a few Japanese pantry staples.
- PREP TIME
- 5 min
- COOK TIME
- 8 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Soak the wakame in cold water for 5 minutes, then drain.
- 02
Heat the dashi in a pot until just simmering.
- 03
Add the tofu and wakame and warm through for 2 minutes.
- 04
Reduce the heat to low. Put the miso in a ladle or small bowl, add some hot broth and whisk until smooth.
- 05
Stir the miso back into the pot. Do not let it boil. Serve topped with green onions.
A LITTLE KITCHEN KNOW-HOW
Dissolving miso off the boil
Miso loses aroma when boiled. Whisk it into a little warm broth first, then stir it in once the pot is just below a simmer.
Notes from the kitchen
- Use kombu-and-shiitake dashi instead of bonito dashi for a vegan, fish-free soup.
- Some miso pastes contain barley or wheat; check the label if you need gluten-free.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 5 g
- Carbohydrates
- 7 g
- calories
- 120 kcal
- protein
- 9 g
