A firm friends and family starter favourite. This Japanese Miso soup recipe is quite possibly one of the easiest, quickest and most delicious that I have ever tasted. Yet it’s full of nutritious ingredients and looks great when served.
Ingredients
- 1½ cups (350 ml) dashi stock
- 1 tbsp miso paste (authentic no garlic Japanese type)
- 5 oz (100 g) tofu
- 2 tbsp wakame (dried)
- 2 tsp spring onions, sliced (green stalks only)
How to Make It
- Rehydrate the wakame seaweed by putting it into a small bowl of water.
- Dice the tofu and put to one side.
- Next, take a saucepan and bring the dashi stock to boil over medium heat.
- Now add the diced tofu into the dashi stock and continue to cook.
- Next drain any remaining water from the wakame seaweed and add to the saucepan to cook for 2 more minutes.
- Now switch off the heat and using a sieve, dissolve the miso paste.
- When all the miso paste has dissolved. Then turn the heat back on to just reach boiling point, then turn off the heat immediately.
- Serve soup and garnish with chopped spring onions.
