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Miso Soup
Japan
Japan's daily ritual. The complexity of miso — white, red, mixed — and the choice of ingredients is deeply personal.
The soul of Japanese daily cooking — a dashi broth with dissolved miso paste, tofu and wakame. Served at every Japanese meal, morning to evening.
Prep
5 mins
Cook
5 mins
Difficulty
Easy
Calories
255 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800mldashi stock from kombu and bonito
3 tbspwhite or red miso paste
150gsilken tofu, cubed
2 tbspdried wakame seaweed, soaked
2spring onions, sliced
Method
1
Heat dashi to just below boiling. Never boil.
2
Dissolve miso in a ladle of hot dashi. Return to pot.
3
Add tofu, wakame and spring onion. Serve immediately.
Chef's Tip
Never boil miso — boiling destroys the live cultures and dulls the flavour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.