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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.
Ingredients
Instructions
Heat dashi stock until steaming — do not boil.
Dissolve miso paste in a ladle of hot stock.
Return dissolved miso to pot.
Add drained wakame seaweed.
Add silken tofu gently.
Heat through without boiling — boiling destroys the miso.
Add a dash of soy sauce.
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.
