Miso soup with tofu, wakame, spring onions and Dashi broth
Japanese Recipe

Miso soup

For Miso soup, a simple Dashi broth is first applied. Tofu and Wakame come in briefly, the Miso paste is stirred separately with broth and only stirred in at the end.

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Total time 20 min
Calories 120 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Miso soup with Dashi, Tofu and Wakame

Miso soup is simple but precise. Dashi brings umami, Miso brings spice and tofu gives substance. When Miso cooks strongly, it loses aroma and can taste dull. Therefore, the paste is stirred only shortly before serving.

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Recipe

Miso soup

Miso soup consists of Dashi, Miso paste, Tofu, Wakame and spring onions. Miso is not boiled bubbling, but in the end is dissolved in hot broth.

Ingredients

4 servings

Method

  1. 1

    Wakame soaking

    Soak Wakame in water and drain.

  2. 2

    Heat Dashi

    Heat Dashi broths, but don't cook hard. Heat tofu and wakam briefly in them.

  3. 3

    Solve Miso

    Put some hot broth in a small bowl and stir Miso paste in it smooth.

  4. 4

    Stir in

    Remove the pot from the strong cooking and stir in the dissolved miso paste. Do not boil any more.

  5. 5

    Serving

    Serve with spring onions and taste with little soy sauce as desired.

Kitchen know-how

Tips for Miso soup

Don't cook Miso

Miso loses aroma when it boils gushing. Loose paste in hot broth at the end.

Dashi as a base

Dashi gives the soup its clear Umami taste. Vegetable broth is only a substitute solution.

Serve immediately

Miso soup tastes fresh best before tofu and wakame stand too long.

Variations

How to adapt this recipe

Leave Shiitake or Enoki in the broth for a moment and then stir in Miso.

Let baby spinach collapse in the hot soup only at the end.

Nutrition per serving

120kcal
9.0 gCarbohydrates
9.0 gProtein
5.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Miso soup

Strong cooking takes Miso aroma and makes the soup duller. Finally, dissolve Miso in hot broth.

Dashi is a basic Japanese broth, mostly made of combo and bonito flakes. She gives miso soup to her umami.

Bright miso is milder, red miso stronger. Mixed miso works well for a balanced soup.

Dashi and insoles can be prepared. Stir in Miso just before serving.

Keep cooking

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