Easy Miso Soup

10 min · Easy · Serves 2

90 kcal per serving · 6g protein

Silken tofu, wakame seaweed and scallions floating in a savory white miso and dashi broth. The Japanese comfort bowl, ten minutes flat.

Ingredients

• 3 tbsp White miso paste
• 1 tsp Dashi powder
• 160 g Silken tofu
• Scallions × 2
• 2 tsp Dried wakame seaweed
• 500 ml Water

Method

1. Hydrate the Wakame

   

   Place the dried wakame in a small bowl, cover with cold water, and let it rehydrate for 5 minutes. Drain.

2. Heat the Dashi

   

   Bring the water and dashi powder to a gentle simmer in a small pot — small bubbles just breaking the surface. Do not let it boil.

3. Dissolve the Miso

   

   Off the heat, scoop the miso into a small strainer or ladle and whisk it into the hot dashi until fully dissolved.

4. Cut the silken tofu

   

   Cut the silken tofu into small cubes.

5. Add to the pot along

   

   Add to the pot along with the wakame.

6. Warm

   

   Warm gently for 60 seconds.

7. Serve

   

   Ladle into bowls and scatter thinly sliced scallions over the top.