Miso ShiruMiso Soup
A simple, comforting Japanese soup made with savory Dashi Stock, tender tofu, and silky Wakame Seaweed. It is light enough for everyday meals but full of clean, deeply satisfying flavor.
Prep
10m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 1lDashi Stock
- 10gWakame Seaweed
- 300gFirm Tofu (cut into small cubes)
- 60gMiso Paste
Garnish
- 25gScallion (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the dashi stock in a saucepan over medium heat until it is steaming but not boiling, about 90°C (195°F).
- 02
Add the wakame seaweed and let it soften for a few minutes.
- 03
Add the firm tofu and heat gently until warmed through, keeping the soup below a boil.
- 04
Place the miso paste in a small bowl, add a little hot broth, and stir until smooth. Return it to the pan and stir gently to combine.
- 05
Divide the soup into bowls and finish with the scallion just before serving.
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