Tofu and Wakame Miso Soup
The comforting Japanese soup in 15 minutes: miso broth, diced tofu, wakame seaweed, and scallions.
In Japan, miso soup accompanies almost every meal, including breakfast. Miso, a fermented soybean paste, brings a deep and slightly sweet flavor. This plant-based version uses vegetable broth instead of fish dashi for a soup ready in 15 minutes.
VeganGluten-freeDairy-freeHalalKeto
Step-by-step method
0 / 3 steps done-
Soak the wakame in a bowl of cold water for 5 minutes, then drain.
-
Bring the broth to a simmer in a saucepan. Add the tofu and wakame and heat for 3 minutes without boiling.
-
Off the heat, dissolve the miso in a ladle of hot broth, then pour it into the saucepan while stirring. Serve immediately, sprinkled with scallions.
Nutrition 110 kcal
of which sugars 2 g • of which saturated 0,8 g
Per serving, approximate values.
Allergens
Soy
Always check the labels of the products you buy.
Tips and variations
- With dashi: replace the vegetable broth with dashi (kombu and dried bonito broth) for the traditional version.
- With mushrooms: add sliced shiitakes or button mushrooms with the tofu.
- More filling: add cooked soba noodles to make it a main dish.
Storing and reheating
It is best enjoyed freshly made. You can keep the broth in the refrigerator for 2 days and dissolve the miso in it just before serving.
Equipment
Saucepan, small whisk or ladle, small bowl
Reader reviews
No reviews yet: be the first to share yours.
Questions
Where to find miso paste and wakame?
In the Asian aisle of supermarkets or at an Asian grocery store. Miso keeps for several months in the refrigerator.
White or red miso?
White miso (shiro) is mild and slightly sweet, ideal for beginners. Red miso (aka) is saltier and more robust: use a little less of it.
Cook it with the Mescola app
A timer for every step, servings for your household, and the missing ingredients sent to your grocery list.
Coming soon on iOS and Android
