Editorial sample recipeJapanesebeginnerdairy-freeegg-freenut-freepescatarian
Miso Soup with Tofu and Wakame
A soothing bowl of miso soup that comes together in ten minutes with a few Japanese pantry staples.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
Technique to learn
Dissolving miso off the boil
Miso loses aroma when boiled. Whisk it into a little warm broth first, then stir it in once the pot is just below a simmer.
Instructions
Step 1: Soak the wakame in cold water for 5 minutes, then drain.
Step 2: Heat the dashi in a pot until just simmering.
Step 3: Add the tofu and wakame and warm through for 2 minutes.
Step 4: Reduce the heat to low. Put the miso in a ladle or small bowl, add some hot broth and whisk until smooth.
Step 5: Stir the miso back into the pot. Do not let it boil. Serve topped with green onions.
Cooking tips
- Use kombu-and-shiitake dashi instead of bonito dashi for a vegan, fish-free soup.
- Some miso pastes contain barley or wheat; check the label if you need gluten-free.
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