Miso Soup

Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japan
Ingredients: 1 liter dashi (made from instant dashi granules and water); 2 tbsp dried wakame seaweed; 200 g silken or soft tofu, cut into small cubes; 3 to 4 tbsp miso paste (white or mixed); 2 spring onions, thinly sliced

From Japan

A light, savory Japanese soup of dashi broth and miso with silky tofu, seaweed and spring onions. Ready in 15 minutes and lovely with any meal, even breakfast.

Prep: 5 min
Cooking: 10 min
Total: 15 min
Serves: 4
Difficulty: Easy

Ingredients

For 4 servings

1 liter dashi (made from instant dashi granules and water)
2 tbsp dried wakame seaweed
200 g silken or soft tofu, cut into small cubes
3 to 4 tbsp miso paste (white or mixed)
2 spring onions, thinly sliced

Step by step

Step 1: Soak the wakame in a bowl of cold water for 5 minutes until it softens, then drain.
Step 2: Heat the dashi in a saucepan over medium heat until it is steaming but not boiling.
Step 3: Add the tofu cubes and wakame and warm them through for 2 minutes.
Step 4: Turn the heat to low. Put the miso in a ladle or small sieve, lower it into the soup and stir with chopsticks until it dissolves completely.
Step 5: Do not let the soup boil once the miso is in, as boiling dulls its flavor.
Step 6: Ladle into bowls, scatter the spring onions on top and serve right away.