Miso Soup
Traditional Japanese miso soup with tofu, wakame seaweed and spring onion. Keeping the soup at a gentle simmer and never letting it boil once the miso goes in preserves its delicate flavour and aroma.
Total time
10 min
Prep
5 min
Cook
5 min
Difficulty
easy
Cuisine
Japanese
vegetarianvegangluten-free
Ingredients
1Ldashi stock (or vegetable stock)
3 tbspwhite or red miso paste
150gsilken tofu, cubed
10gdried wakame seaweed, rehydrated
3spring onions, sliced
Instructions
1
Heat dashi to a gentle simmer — do not boil.
2
Dissolve miso paste in a little hot dashi, then stir back into the pot.
3
Add tofu and wakame.
4
Do not let soup boil once miso is added.
5
Serve in bowls topped 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
24
Protein
2.3g
Fat
1.3g
Carbs
1.3g
Fiber
0.4g
Sodium
6mg
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