Asian Soup
Miso Soup
Ratings & commentsA light Japanese soup of miso, silken tofu and seaweed, ready in fifteen minutes. A comforting starter or a quick lunch.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Mild
About this Miso Soup
Miso soup is the quiet staple of the Japanese table: a savoury, gently salty broth of fermented soy bean paste with soft tofu and seaweed. It takes ten minutes and has just one rule, which is that the miso must never boil, because it ruins the flavour.
Ingredients
- 5 gNori, one sheet, torn, to flavour the stock
- 10 gSeaweed, dried wakame
- 100 gTofu, silken, cut into small cubes
- 40 gMiso Paste, white or red
- 20 gSpring Onions, thinly sliced
Plus water and a little salt to taste.
How to prepare Miso Soup
Put 1 litre of water in a pan with the torn nori and bring it to a gentle simmer. Cook for 5 minutes to flavour the stock, then lift out and discard the nori.
Meanwhile, soak the dried wakame in a bowl of cold water for 5 minutes until it swells and softens. Drain.
Add the tofu and the wakame to the hot stock and warm through for 2 minutes on a very low heat.
Turn the heat down to the lowest setting. Put the miso paste into a ladle, lower it into the stock and whisk with a spoon until it dissolves completely.
Do not let the soup boil once the miso is in. Remove it from the heat as soon as it is steaming.
Ladle into four small bowls and scatter with the spring onions. Serve straight away.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Miso is salty, so there is no need to add salt. Taste, and add a little more miso if you need to.
- Red miso is stronger and saltier than white, so start with less.
- To make it a light lunch, add some cooked rice or noodles to the bowls.
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