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

Miso soup

For miso soup, a simple dashi broth is first added. Tofu and wakame are added briefly, the miso paste is mixed separately with the broth and only stirred 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 adds substance. If miso is boiling hard, it loses flavour and can taste dull. Therefore, the paste is stirred just 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 sparkling, but dissolved in hot broth at the end.

Ingredients

4 servings

Method

  1. 1

    Wakame soaking

    Soak Wakame in water according to the package specification and drain.

  2. 2

    Heat the dashi

    Heat the dashi stock but do not cook it too much. Heat the tofu and wakame briefly in it.

  3. 3

    Miso

    Put some hot stock in a small bowl and stir in the miso paste until smooth.

  4. 4

    Stirring

    Remove the pot from the boil and stir in the dissolved miso paste. Do not boil bubbly afterwards.

  5. 5

    Serve

    Serve with spring onions and season to taste with a little soy sauce.

Kitchen know-how

Tips for Miso soup

Don't cook miso

Miso loses flavour when it boils bubbly. Dissolve paste in hot broth at the end.

Dashi as base

Dashi gives the soup its clear umami flavour. Vegetable broth is only a substitute.

Serve immediately

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

Variations

How to adapt this recipe

Let the shiitake or enoki soak briefly in the broth and then stir in the miso.

Let baby spinach fall apart in the hot soup at the end.

Nutrition per serving

120kcal
9.0 gCarbohydrates
9.0 gProtein
5.0 gFat

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

Frequently asked questions

FAQ about Miso soup

Strong cooking takes away miso flavour and makes the soup duller. Dissolve miso at the end in hot broth.

Dashi is a Japanese base broth, usually made from kombu and bonitoflakes. She gives miso soup to her umami.

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

Dashi and pickles can be prepared. Stir in miso just before serving.

Keep cooking

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