Japanese cuisine · Soups & Stews

Miso Soup

Dashi broth with miso, tofu and wakame – the soul of Japanese cuisine in a bowl.

Ingredients · for 4 servings

• 1 l water
• 2 tsp dashi powder (or 10 g kombu + 10 g bonito flakes)
• 4 tbsp miso paste (white/light)
• 200 g silken tofu
• 2 tbsp dried wakame seaweed
• 2 spring onions

Instructions

1. Soak the wakame in cold water for 5 min, then drain.
2. Bring the water to a boil with the dashi powder (or let the kombu steep for 10 min, add the bonito flakes and strain).
3. Cut the tofu into small cubes and add with the wakame to the hot broth.
4. Turn the heat down low. Stir the miso smooth in a ladle with a little broth, then stir it in – miso must never boil, or it loses its aroma and nutrients.
5. Sprinkle with fine spring onion rings and serve immediately in bowls.
6. In Japan, the soup is drunk straight from the bowl while the solids are eaten with chopsticks.