Miso Soup with Tofu and Wakame
The everyday Japanese soup — dashi, miso, soft tofu, and rehydrated seaweed — ready in ten minutes. Light, savoury, and good on its own or alongside any rice or noodle dish.
Miso Soup with Tofu and Wakame
The everyday Japanese soup — dashi, miso, soft tofu, and rehydrated seaweed — ready in ten minutes. Light, savoury, and good on its own or alongside any rice or noodle dish.
- Cuisine: Japanese
- Category: soup
- Difficulty: easy
Ingredients
- dashi stock
- miso paste
- silken tofu, cut into cubes
- dried wakame seaweed
- green onions, thinly sliced
Method
- Bring 2 cups of dashi stock to a gentle simmer in a small pot. Instant dashi dissolved in water works perfectly fine.
- Add 2 tablespoons of dried wakame seaweed and let it sit for 2 minutes. It will expand and turn a deeper green as it rehydrates.
- Cut 100 g of silken tofu into small cubes and add them to the pot. Warm them through for about a minute — do not let the broth boil at this stage.
- Turn off the heat. Ladle a little broth into a small bowl and whisk in 2 to 3 tablespoons of miso paste until completely smooth, then stir the whole mixture back into the pot. Dissolving the miso in a little broth first prevents lumps.
- Ladle the soup into bowls and top with sliced green onions.