Quick Miso Soup
A warm, savoury bowl of miso soup with tofu and seaweed, ready in 10 minutes. The easiest way to start a Japanese-style meal.
Prep time5 min
Cook time10 min
Total time15 min
Servings4 servings
DifficultyEasy
Ingredients
- 4 cups water
- 2 tsp dashi powder (or 1 stock cube)
- 3 tbsp miso paste
- 150g soft tofu, cubed
- 2 tbsp dried wakame seaweed
- 2 spring onions, sliced
Instructions
- 1Bring the water to a gentle boil and stir in the dashi powder.
- 2Add the tofu cubes and wakame, and simmer for 2 minutes.
- 3Turn off the heat and let it settle for a moment.
- 4Dissolve the miso by pressing it through a small sieve or whisking a ladle of broth into it.
- 5Stir the dissolved miso into the soup — do not boil after this.
- 6Ladle into bowls and top with spring onions.
Tips
- Never boil the miso, or it loses its flavour and aroma.
- White miso is milder; red miso is stronger — pick whichever you like.
- Dashi powder keeps the soup quick; you can also use a stock cube.
