Soups · Asian

Miso
Soup

Name: Miso Soup
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1200 ml Water; 2 łyżeczka Dashi powder (Hondashi); 4 łyżka Miso paste (light); 200 g Plain tofu; 2 łyżka Dried wakame seaweed; 2 szt Spring onion

Time

15'

+ 0h 10' chilling

Diff.

easy

Kcal

/ serving

Servings

Gather 6 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 05

Soak the wakame

2 łyżka

Put dried wakame seaweed (2 łyżka) in a bowl and cover with cold water. Leave for 10 minutes. The seaweed will swell several times its size — that's normal.

Step 02 of 05

Make the dashi broth

1200 ml

2 łyżeczka

Pour water (1200 ml) into a pot, add dashi powder (hondashi) (2 łyżeczka) and bring to a boil. Stir until the powder dissolves. Dashi is the base of miso soup — without it you just get salty water with paste.

Tip

Dashi powder (Hondashi) is available in Asian grocery stores or online. This ingredient has no real substitute.

Step 03 of 05

Add tofu and wakame

200 g

2 łyżka

Cut plain tofu (200 g) into 1 cm cubes. Drain the soaked dried wakame seaweed (2 łyżka) and add it together with tofu to the hot broth. Reduce heat to minimum.

Step 04 of 05

Dissolve the miso paste

4 łyżka

Ladle some hot broth into a small bowl, add miso paste (light) (4 łyżka) and mash with a fork until smooth. Pour back into the pot and stir.

Tip

Never boil miso — high heat kills the bacteria and aroma. Keep the soup on minimum heat and don't let it boil after adding the paste.

Step 05 of 05

Serve

2 szt

Slice spring onion (2 szt) into thin rings. Ladle the soup into bowls and sprinkle with spring onion on top.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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