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Miso shiru – Miso Soup

Ingredients for 4 portions

Per portion: 218 kJ / 52 kcal

  • 5 g dried wakame seaweed
  • ½ block of tofu ( 150 g)
  • 2 spring onions
  • 3 cups ichiban-dashi
  • 3 ¾ tbsp. red miso


Preparation time: 30 mins

This soup is often considered to be the embodiment of traditional Japanese cuisine and every mother makes her own version. This is a classic recipe using tofu and wakame seaweed. Soak the seaweed for 5 minutes in lukewarm water. Drain and squeeze out the water. Cut into bite-sized pieces. Rinse the tofu, drain and dice into 1 cm pieces. Chop the onions. Bring the dashi to the boil in a saucepan. Add the tofu and seaweed and heat for 1 to 2 minutes. Mix the miso with a little stock from the saucepan and then stir into the soup. Once the soup starts to boil lightly, add the onions and remove from the heat immediately. Tip: Do not reheat the miso soup as the fine aroma of the miso will be lost. Alternatively, try adding thin pieces of fried tofu, potatoes, onions, daikon raddish, aubergines or mushrooms. The soup is best with just two or three extra ingredients.