Miso Soup

Name: Miso Soup (Wakame to Tofu No Miso-Shiru)
Yield: Serves four
Cuisine: Japanese
Ingredients: shichimi togarashi or sansho (optional), to serve; 2 spring onions (scallions), finely chopped; 400 ml/14 fl oz/1⅔ cups second dashi stock or the same amount of water and 5 ml/1 tsp dashi-no-moto; 5 g/⅛ oz dried wakame; 45 ml/3 tbsp miso; ½ x 225-285 g/8-10¼ oz packet fresh soft tofu or long-life silken tofu

Wakame to Tofu No Miso-Shiru

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Essential to any Japanese meal is a bowl of rice. Next is miso soup, served in a lacquered bowl. Of the many variations, Wakame To Tofu No Miso-shiru definitely comes first.

Ingredients

5 g/⅛ oz dried wakame
½ x 225-285 g/8-10¼

Asia
Japan
Fish course
Pescatarian
Soup

Method

Soak the wakame in a large bowl of cold water for 15 minutes. Drain and chop into stamp-size pieces if using the long or broad type.
Cut the tofu into 1cm/½in strips, then cut horizontally through the strips. Cut the thin strips into squares.
Bring the dashi stock to the boil. Put the miso in a small cup and mix with 60ml/4 tbsp hot stock from the pan