Miso soup

Name: Miso soup
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 g Tofu; 30 g White miso paste; 600 g Prepared fish dashi; 2 g Dried wakame; 20 g Spring onion

A gentle bowl of miso, soft tofu and wakame. A small Japanese side dish for a quiet evening.

Estimated total time: 15 minutes2 portionsAbout 110 kcal per portion

Miso soup served in a bowl or on a plate — Photo: Ocdp · CC0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

150 g Tofu
30 g White miso paste
600 g Prepared fish dashi
2 g Dried wakame
20 g Spring onion

Method

Soak the dried wakame in water for 5 minutes, then drain. Cut the tofu into small cubes and slice the spring onion.
Heat the prepared dashi until steaming. Add the tofu and wakame and warm gently for 2–3 minutes.
Turn off the heat. Dissolve the miso in a ladle of warm broth, then stir it back into the pot. Taste before adding any extra seasoning.
Divide between two bowls and finish with spring onion. Serve warm; do not boil after adding the miso.

Fish dashi is included. For a plant-based version use kombu-shiitake stock and recheck the product label. Miso may contain barley or wheat. This is a side dish, not a full dinner.

味噌汁

Allergens and ingredient checks

Listed allergens: fish, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Wikibooks

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