Miso soup served in two bowls

Miso soup

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(1 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4 as a starter or snack

Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan

Nutrition: Per serving (4)

  • kcal99
  • fat4g
  • saturates0.4g
  • carbs9g
  • sugars1g
  • fibre1g
  • protein7g
  • salt2.44g
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Ingredients

  • 5g dried wakame seaweed
    Seaweed

    Seaweed

    see-weed

    No matter what the shape or size, and whatever their colour,

  • 1l dashi (shop bought or see tip)
  • 200g fresh silken tofu, or firm if you prefer, cut into 1cm cubes
  • 2 tbsp white miso paste
  • 3 tbsp red miso paste
  • spring onion, finely chopped, to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded. 

  2. Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed. 

  3. Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance. 

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Comments, questions and tips

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Hungerpi
7th Nov, 2019
3.05
Decent - pretty basic. Would add less miso as flavour is quite intense and salty.
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