This easy and delicious miso soup is a quick, nutritious meal perfect for any time of day. With its creamy tofu, hot dashi broth, and rich miso flavor, it’s a comforting dish that can be made in minutes. You can even swap in common ingredients like firm tofu or scallions for added flexibility.
Ingredients Needed
- 5g dried wakame seaweed
- 1L dashi (can be shop-bought or homemade)
- 200g fresh silken tofu (or firm tofu if preferred), cut into 1cm cubes
- 2 tbsp white miso paste
- 3 tbsp red miso paste
- Spring onion, finely chopped (for garnish)
How To Make Miso Soup
- Soak the Wakame: Place the dried wakame in a small bowl, cover it with cold water, and leave for 5 minutes until the seaweed expands.
- Heat the Dashi: Prepare or heat the Dashi stock in a pot until it reaches a rolling boil.
- Add the Tofu: Gently add the tofu cubes to the boiling dashi and cook for 1 minute.
- Add the Seaweed: Drain the wakame and add it to the soup.
- Dissolve the Miso: Reduce the heat to low. Place both the white and red miso in a ladle or small strainer, dip it into the dashi, and gradually dissolve the miso into the soup by stirring it gently with a spoon.
- Final Touch: Once the miso has fully dissolved, turn off the heat immediately to prevent overcooking the miso.
- Garnish: Serve the soup hot, garnished with finely chopped spring onions for a fresh, aromatic touch.
Recipe Tips
- Don’t boil the miso: Always dissolve the miso over low heat. Boiling it can ruin the flavor and reduce the health benefits.
- Use fresh tofu: Silken tofu works best for a soft texture, but firm tofu will give a heartier bite.
- Soak the seaweed properly: Ensure the wakame is fully expanded before adding it to the soup to avoid chewy pieces.
- Taste before serving: Miso can vary in saltiness, so taste the soup before serving to adjust seasoning if needed.
- Add miso last: Always dissolve the miso paste at the end of cooking to preserve its flavor and nutrients.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover miso soup cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Reheat: Pour the leftover miso soup into a pot and heat it on low to medium heat for about 5-7 minutes. Stir occasionally until it is warm, but do not boil it, as boiling can change the flavor.
Nutrition Facts
Serving Size: 1 cup (about 100g)
- Calories: 72
- Total Fat: 2.5g
- Saturated Fat: 0.5g
- Cholesterol: 27mg
- Sodium: 577mg
- Potassium: 433mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
Try More Easy Soups:
- Celeriac Soup Recipe UK
- Spicy Lentil Soup Recipe UK
- Leek And Potato Soup Recipe UK
- Jewish Chicken Soup Recipe UK
Miso Soup Recipe UK
Description
This easy and delicious miso soup is a quick, nutritious meal perfect for any time of day. With its creamy tofu, hot dashi broth, and rich miso flavor, it’s a comforting dish that can be made in minutes. You can even swap in common ingredients like firm tofu or scallions for added flexibility.
Ingredients
Instructions
- Soak the Wakame: Place the dried wakame in a small bowl, cover with cold water, and leave for 5 minutes until the seaweed expands.
- Heat the Dashi: Prepare or heat the Dashi stock in a pot until it reaches a rolling boil.
- Add the Tofu: Gently add the tofu cubes to the boiling dashi and cook for 1 minute.
- Add the Seaweed: Drain the wakame and add it to the soup.
- Dissolve the Miso: Reduce the heat to low. Place both the white and red miso in a ladle or small strainer, dip it into the dashi, and gradually dissolve the miso into the soup by stirring it gently with a spoon.
- Final Touch: Once the miso has fully dissolved, turn off the heat immediately to prevent overcooking the miso.
- Garnish: Serve the soup hot, garnished with finely chopped spring onions for a fresh, aromatic touch.
Notes
- Don’t boil the miso: Always dissolve the miso over low heat. Boiling it can ruin the flavor and reduce the health benefits.
- Use fresh tofu: Silken tofu works best for a soft texture, but firm tofu will give a heartier bite.
- Soak the seaweed properly: Ensure the wakame is fully expanded before adding it to the soup to avoid chewy pieces.
- Taste before serving: Miso can vary in saltiness, so taste the soup before serving to adjust seasoning if needed.
- Add miso last: Always dissolve the miso paste at the end of cooking to preserve its flavor and nutrients.
Miso Soup Recipe UK