Miso Soup with Tofu and Wakame
Serves 4 5 min prep 15 min cook
A simple authentic Japanese miso soup with delicate tofu, wakame seaweed and spring onion in savoury dashi stock.
Ingredients
- 1 litre dashi stock
- 200 g silken or soft tofu, cubed
- 4 tbsp miso paste
- 1 tbsp dried wakame seaweed
- 1 spring onion, finely sliced
Method
- Heat the dashi stock gently in a saucepan until just simmering.
- Turn the heat low before adding the miso.
- Place the miso in a ladle with a little hot stock and stir until smooth.
- Stir the dissolved miso back into the stock.
- Add the tofu and wakame and warm gently.
- Do not allow the soup to boil after adding the miso.
- Add the sliced spring onion and serve immediately.