Japanese · PANTRYHOP RECIPE
Miso Soup with Tofu and Wakame
15 minutes · 4 servings · vegetarian
A standard Japanese soup, made with everyday ingredients.
Ingredients
Check you have the quantities below.
- 4 cups water
- 2 tsp dashi granules or vegetable dashi
- 3 tbsp miso paste
- 7 oz / 200 g silken tofu, cubed
- 1 tbsp dried wakame
- 2 tbsp scallions, sliced
Let’s make it
- Bring the water and dashi to a gentle simmer.
- Add the wakame and tofu and warm for 2-3 minutes.
- Turn off the heat, dissolve the miso in a small ladle or bowl with some hot broth, then stir it back into the pot.
- Add scallions and serve right away without boiling after the miso goes in.
- Taste and add a little more miso only if needed.
This is a gentle soup for kids; keep the wakame amount small if they are new to seaweed.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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