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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.
Ingredients
Instructions
Heat dashi to a gentle simmer — do not boil.
Dissolve miso paste in a little hot dashi, then stir back into the pot.
Add tofu and wakame.
Do not let soup boil once miso is added.
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.
