Traditional Miso Soup

Miso soup. Nothing else quite warms the heart in the same way. It's comforting heat, and the delicious, umami-packed flavour make it a soup worth craving.

The best part is, its insanely customisable! The photographed soup is made with dried Wakame seaweed, and some silken tofu (firm tofu works too).

However, one of our personal favourites is the pumpkin miso soup, so keep an eye out for that recipe in the future! 😉

Course Side Dish, Soup

Cuisine Japanese

Servings 4

Ingredients

Soup

600 ml Water
3 tbsp Red Miso
1/2 a sachet of Konbu Dashi Powder
If you’re using homemade Dashi stock, give yourself a high-five for the extra effort!

Additions

Tofu cut into small cubes
Wakame Seaweed
Nori Sheets
Your choice of Mushrooms
Spring onion finely sliced
Pumpkin!

Instructions

Bring the water to a very gentle simmer
Slowly add the miso, being sure to break it up so that it dissolves well
Add the Dashi Powder, stirring well to combine.
Make sure to taste, as all dashis / misos can be different.
Add any extras you would like, then serve!

Keyword Heartwarming, Umami

Comments

2 responses to “Traditional Miso Soup”

Papi

12/10/2022

Looks good! Isn’t the tofu traditionally cut into smaller cubes?

Oh, also “its” should be “it’s” on line 3.

1. Lucia
  
  17/10/2022
  
  We tend to change the tofu sizes depending on the day / firmness of the tofu, but you may be right! Thank you for the spell check 😉

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