With the cooler weather here I have been thinking about soups more and I thought that I would take the opportunity to update the recipe for one of my favourite soups, miso soup. Miso soup is a Japanese soup consisting of dashi and miso paste along with other ingredients that vary depending on region, season and taste. You will find miso soup on the menus at a lot of Japanese restaurants and it’s super easy to make at home! One of the more common ingredients combos for miso soup is tofu and wakame (an edible seaweed) and it is the version that I probably make the most. One of the things that I like about miso soup, other that the fact that it’s packed with flavour and umami along with being healthy, is that it usually only take a few minutes to make which makes it perfect busy work day meals!
Serve with a bowl of rice topped with nattou for a quick, easy and satisfying breakfast!
Note: Although dashi is typically used for miso soup you could also use chicken broth or vegetable broth if you have difficulties finding ingredients.
Tofu and Wakame Miso Soup
A Japanese style miso soup with tofu and wakame.
- 6 cups dashi or chicken broth or vegetable broth
- 8 ounces tofu, cut into 1/2 in cubes
- 1/4 cup wakame (dried seaweed)
- 1/4 cup miso (gluten free for gluten free)
- 2 green onions, sliced
- Bring the dashi to a simmer, add the tofu and wakame, cook until the wakame is tender, about 5 minutes, and remove from heat.
- Place the miso in, add 1/2 cup of dashi and mix before pouring the mixing the mixture back into the soup.
- Add the green onions and enjoy!
Tip: You don’t want to boil the miso so add it at the end after removing the soup from the burner.
Option: Replace the wakame with spinach or kale.