Miso Soup

Ingredients

• 1 litre dashi stock (or vegetable stock with a piece of dried kelp)
• 3 tbsp white miso paste
• 150g silken tofu, cubed
• 1 tbsp dried wakame seaweed
• 2 spring onions, sliced

Instructions

1. Bring the dashi to a gentle simmer — do not boil.
2. Soak the wakame in a small bowl of cold water for 5 minutes until softened, then drain.
3. Lower the heat under the stock and whisk in the miso, ladling a little hot broth into the paste first to dissolve it smoothly.
4. Add the tofu and wakame and warm through for a minute.
5. Scatter with spring onion and serve immediately.

Serving suggestions

• Serve as a starter or alongside rice and pickles.

Storage & reheating

Best fresh; reheat very gently without boiling.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions