This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe
Miso Soup
by Waatokok Kitchen
Light dashi soup with dissolved miso, tofu, and wakame.
- Servings
- 4
- Prep
- 10 min
- Cook
- 10 min
- Difficulty
- Easy
- Category
- Soup
- Cuisine
- Japanese
- Serve
- Hot
- Texture
- Liquid / Brothy, Smooth
- Techniques
- Simmer
- Meal
- BreakfastLunchDinner
- Family meal
Tips
After adding the miso, keep the heat low and avoid letting it boil vigorously—this helps preserve its flavor and aroma better.
Ingredients
Dashi (4 cups)
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Miso paste (3 tablespoons)
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Tofu (1 cup)
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Wakame seaweed (1 tablespoon)
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Chives, for garnish (1 piece)
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WaatoPrice
No price estimate: we don't have public reference prices for this recipe's ingredients.
Tools
Pot
Knife
Cutting board
Sieve
Ladle
Steps
- 1. Prepare the ingredients5 min
Soak the wakame in warm water for 5 minutes until it softens, then drain it; cut the tofu into small cubes.
- 2. Heat the dashi5 min
Heat the dashi in a pot over medium heat until it is hot, without letting it come to a rolling boil.
- 3. Dissolve the miso3 min
Place the miso paste in a small strainer, add a little hot dashi, and dissolve it; then stir it back into the pot.
- 4. Add tofu and wakame2 min
Add the diced tofu and wakame to the pot, and heat gently for a couple of minutes without letting it boil vigorously.
- 5. Serve1 min
Serve hot, garnished with chives.
Substitutions & variations
- Don't have any wakame? You can leave it out; the soup is still just as good without it.
- As a substitute for dashi, you can use concentrated fish stock dissolved in water or a light chicken broth.
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