Miso Soup with Tofu and Wakame Recipe
Miso soup is an everyday element of Japanese meals – it often appears even at breakfast. It’s light but filling, with a delicate flavor of broth and miso paste and soft cubes of tofu. You can compare it to a light clear broth soup that you sip between bites of the main dish.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
3
Ingredients
- vegetable broth or mild chicken broth - 750 ml
- white miso paste - 2.5 tablespoons
- plain tofu cut into 1–1.5 cm cubes - 150 g
- dried wakame dried seaweed - 1 tablespoon
- spring onion chopped green part - 2 piece
- soy sauce optional, for seasoning - 1 teaspoon
Main Ingredient:
tofu
Preparation
- Pour the broth into a pot and heat over medium heat until hot but not yet boiling.
- Pour warm water over the dried wakame in a small bowl and set aside for 5 minutes until it swells. Then drain and, if needed, cut into smaller pieces.
- Cut the tofu into even cubes so it looks nice in the soup and warms through evenly.
- When the broth is hot, ladle some into a small bowl, add the miso paste and stir thoroughly with a spoon until there are no lumps.
- Pour the dissolved miso paste back into the pot with the broth, stir, and make sure the soup no longer boils vigorously – it should only gently steam. Boiling too hard weakens the flavor of the miso.
- Add the tofu and wakame and heat for 2–3 minutes, until the tofu is hot in the center.
- Taste the soup and, if needed, season with a little soy sauce.
- Ladle the soup into bowls, sprinkle with chopped spring onion, and serve immediately.
Storage
In fridge:
2 days
Freezing:
No
Zupę przechowuj w lodówce i podgrzewaj delikatnie, nie doprowadzając do mocnego wrzenia, aby nie straciła aromatu. Najlepiej zjeść w ciągu 1–2 dni.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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