Starter
Miso Soup
10 minServes 4Nutri-Score B€
B
10 min
10 minMiso Soup
what you need
Ingredients
white miso pastePantry60 g- dashi stockPantry800 ml
silken tofu (cut into small cubes)Fresh200 g- dried wakame seaweed (rehydrated)Pantry5 g
spring onion (thinly sliced)Produce2 pieces
per serving
Nutrition
62kcal
- Carbs
- 6 g
- Proteins
- 5 g
- Fat
- 2 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 1
Heat the dashi
- Pour the dashi stock into a saucepan.
- Bring to a gentle simmer over medium heat.
- Step 2
Add the tofu and wakame
- Add the cubed silken tofu and the rehydrated wakame.
- Warm through without boiling.
- Step 3
Dissolve the miso
- Ladle a little hot broth into a bowl and whisk in the miso paste until smooth.
- Stir the mixture back into the saucepan and turn off the heat.
- Step 4
Serve
- Ladle the soup into bowls.
- Scatter the sliced spring onion on top and serve immediately.
most cooked first