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Miso Soup with Tofu and Wakame

Total Time 15 minutes
Servings: 4 4 servings
Course: Starter / Side
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Dashi Stock
  • 1 litre cold water
  • 15 g kombu dried kelp
  • 20 g katsuobushi dried bonito flakes
Soup
  • 4 tbsp white shiro or mixed miso paste
  • 200 g silken tofu cut into 1 cm cubes
  • 2 tbsp dried wakame seaweed rehydrated in warm water
  • 2 spring onions thinly sliced

Method
 

  1. Make dashi: combine cold water and kombu in a pot. Heat slowly over medium heat. Just before it reaches a boil, remove the kombu. Add the bonito flakes and bring to a gentle boil. Remove from heat, steep for 5 minutes, then strain.
  2. Bring the dashi
  3. to a gentle simmer over medium heat.
  4. Place the miso paste in a small ladle or bowl. Add a few spoonfuls of hot dashi to the miso and whisk to dissolve completely. Add the dissolved miso back to the pot. Do not let the soup boil after adding the miso.
  5. Add the silken tofu and rehydrated wakame. Heat gently for 1–2 minutes.
  6. Ladle into bowls and garnish with spring onions. Serve immediately.

Notes

Source: Classic Japanese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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