Miso Soup
Dashi-based broth with tofu, wakame, and scallions.
- 15 min
- Easy
- 4 servings
- Japanese
- Vegetarian
- Gluten free
- Cooks
- 0
- Photos
- 0
Ingredients
- dashior vegetable broth800ml
- miso pastewhite or red3 tbsp
- silken tofu, small dice200g
- wakame, rehydrated5g
- scallion, sliced2 piece
Method
- 1
Soak wakame in cold water until rehydrated; drain.
It expands a lot — start small.
- 2
Heat dashi to a gentle simmer; do not boil.
- 3
Add diced silken tofu and warm through for 1 minute.
- 4
In a small bowl, whisk miso paste with a ladleful of warm dashi until smooth.
Lumps will not dissolve in the pot.
- 5
Off the heat, stir the miso slurry back into the pot.
Boiling kills miso's flavour and probiotics.
- 6
Add wakame, ladle into bowls, and garnish with sliced scallion.
Per serving
- 47
- kcal
- 4g
- protein
- 5g
- carbs
- 2g
- fat