Traditional Tofu and Wakame Miso Soup

[Serves 4]
  • 2-3 tablespoons of miso
  • 3 cups of Dashi (soup stock)
  • 120g soft tofu
  • drained and cut into 1/2 inch cubes
  • 1 tablespoon dried Wakame (seaweed)
  • 40g sliced Negi (spring onions)
  1. Warm 3 cups of Dashi stock with tofu and Wakame (seaweed) in a pot and bring to a simmer for about 1 minute.
  2. Add Negi (spring onion) and simmer for another 30 seconds.
  3. Lower the heat and add miso using a slotted ladle while stirring with a spoon to dissolve it.
  4. Pour into a serving bowl and serve warm.
* Dashi is an essential ingredient for making miso soup. Typical dashi is made from konbu (dried kelp) and bonito flakes or niboshi (dried sardines), varying from region to region although a number of homes use simple instant dashi powder nowadays.
Recipe Movie
Basic Miso Soup with Dashi Pack

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