Miso Soup with Tofu
A restorative Japanese miso soup with silken tofu, wakame seaweed and spring onions. Keeping the soup below a boil once the miso goes in protects its delicate flavour — boiling turns it flat and bitter.
Total time
15 min
Prep
10 min
Cook
5 min
Difficulty
easy
Cuisine
Vegetarian
vegetarianvegangluten-free
Ingredients
1Ldashi stock or vegetable stock
3 tbspwhite miso paste
300gsilken tofu, diced
2 tbspdried wakame seaweed, soaked
4spring onions, thinly sliced
1 tspsoy sauce
Instructions
1
Heat dashi stock until steaming — do not boil.
2
Dissolve miso paste in a ladle of hot stock.
3
Return dissolved miso to pot.
4
Add drained wakame seaweed.
5
Add silken tofu gently.
6
Heat through without boiling — boiling destroys the miso.
7
Add a dash of soy sauce.
8
Serve immediately scattered with spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
69
Protein
5.9g
Fat
3.3g
Carbs
5g
Fiber
1.2g
Sodium
493mg
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