Miso soup with tofu and seaweed

I sometimes knock together a super quick bowl of miso soup by boiling water in the kettle, pouring it into a cup with a teaspoon of miso paste, then adding some chopped tofu and green onion. But it’s still easy – and tastes a lot better – when I take the time to measure the ingredients. I use a recipe in At Home With Japanese Cooking by Elizabeth Andoh.

Miso soup with tofu and seaweed
(serves 4-6)

• 2 Tb dried wakame
• 1 sachet dashi stock
• 1 tsp soy sauce
• 1/4 tsp salt
• 2 1/2 tsp shiro miso
• 1/2 cup firm tofu, cut into small cubes

1. Measure the wakame into a small bowl and fill with warm water. Soak for 20 minutes then drain.
2. Mix the dashi stock according to packet instructions. You need 4 cups (1 litre) of stock
3. Pour the stock into a pot, and add the soy sauce and salt. Heat to a bare simmer over medium-low heat.
4. Remove a bit of hot stock and loosen the miso with it.
5. Add the drained wakame to the pot and cook for 2-3 minutes.
6. Add the miso mixture to the pot, and stir well to ensure the miso is dissolved.
7. Add the tofu to the soup and heat for another couple of minutes, without letting it come to the boil.
8. Serve hot.

Family score: 9.4 out of 10

Tags: Asian food, dairy-free, Japanese food, miso, tofu, vegan, wakame