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Home Classic miso soup with tofu and seaweed

Classic miso soup with tofu and seaweed

Japanese Quick Vegetarian Soup Warm Spring Winter

Miso soup is one of those dishes that gives you a lot of flavor with very little effort. The base is a dashi broth, a few tablespoons of miso paste and some simple toppings like tofu and wakame. Serve it in beautiful soup bowls and you'll immediately have a dish that looks cared for. Warm, savory and on the table within fifteen minutes.

Recipe

Classic miso soup with tofu and seaweed

A genuine Japanese miso soup with soft tofu, wakame and spring onion. Easy to make, surprisingly flavorful and perfect for sharing.

Course	Starter
Kitchen	Japanese
Servings	4 servings

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Saucepan
Small bowl
Bowls
Wooden spoon
Cutting board
Chef's knife

Ingredients

800 ml water
2 tsp dashi powder (or 2 dashi bouillon sachets)
3 tbsp white miso paste (more or less to taste)
150 g soft tofu
10 g dried wakame
2 spring onions, finely sliced

How to make classic miso soup with tofu and seaweed?

Soak the dried wakame for about 5 minutes in cold water. Drain and set aside.
Bring 800 ml of water to a boil in a saucepan. Dissolve the dashi powder in it and stir well.
Cut the tofu into roughly 1 cm cubes and gently add them to the broth. Let them warm for 2 minutes over low heat.
Remove the pan from the heat. Spoon 3 tablespoons of miso paste into a small bowl, add a ladle of hot broth and stir until smooth. Pour this mixture back into the pan and stir gently. Do not bring the soup back to a boil, as that breaks down the miso.
Divide the soaked wakame among the bowls. Pour the miso soup over them carefully.
Garnish with finely sliced spring onions and serve immediately. Taste and add a little more miso if needed.

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Miso soup is very easy to adapt to your own taste. Add shiitake mushrooms for extra umami, or swap the soft tofu for firm tofu if you want more bite. White miso is mild and slightly sweet. Red miso has a deeper, stronger flavor. Both work well in this recipe.

Good bowls really make a difference when serving soup. Porcelain retains heat well and looks attractive on the table. Whether you make this for a weekday lunch or as a starter for a larger dinner, the right bowl presents it beautifully. Quality and simplicity go hand in hand.

Related products

Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces

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In stock

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Related categories

Soup bowls

Chopping Board

Chef's knife

Sauce pan

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