japanesebreakfastServes 2

Japanese Miso Soup with Silken Tofu

Name: Japanese Miso Soup with Silken Tofu
Prep time: 5 min
Cook time: 8 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 2 tbsp White miso paste (shiro miso); 150g, cubed Silken tofu; 1 tsp Dried wakame seaweed; 2 stalks, sliced Spring onion; 500ml Dashi stock or water; 50g Tofu (firm, optional extra)

A warming, mineral-rich soup of white miso, silken tofu, wakame seaweed, and spring onion. Ready in 10 minutes.

Ingredients

White miso paste (shiro miso)2 tbsp
Silken tofu150g, cubed
Dried wakame seaweed1 tsp
Spring onion2 stalks, sliced
Dashi stock or water500ml
Tofu (firm, optional extra)50g

Method

1Rehydrate wakame in cold water for 5 minutes, then drain.
2Heat dashi stock (or water) until nearly boiling — do not boil.
3Place miso paste in a small bowl. Ladle a little hot stock in and whisk until smooth, then stir back into the pot. Do not boil after adding miso.
4Add tofu and drained wakame. Heat gently for 1 minute. Serve topped with spring onion.

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