Easy Miso Soup
Japanese miso soup only works if the broth never boils once the miso paste goes in — whisked in off a gentle simmer to keep its flavour and texture intact.
Total time
13 min
Prep
5 min
Cook
8 min
Difficulty
easy
Cuisine
Japanese
vegangluten-freequick
Ingredients
3 tbspmiso paste
200gsilken tofu, cubed
2 tbspdried wakame seaweed
4 cups / to tastedashi or water and spring onion
Instructions
1
Bring dashi or water to a gentle simmer.
2
Keep the heat low and steady.
3
Whisk in miso paste until dissolved (do not boil).
4
Add tofu and rehydrated seaweed, warm through and top with spring onion.
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
50
Protein
4.2g
Fat
2.4g
Carbs
3.5g
Fiber
0.7g
Sodium
419mg
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