Japanese miso soup with tofu

Japanese miso soup with tofu: a light, savoury soup with miso paste, silken tofu, wakame and spring onions – quick to make and pleasantly mild.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 150 kcal per serving
• Protein: 12 g
• Fat: 7 g
• Carbs: 15 g

Ingredients

• 2 tbsp miso paste
• 150 g silken tofu
• 2 spring onions
• 500 ml water
• 1 tbsp dried wakame seaweed

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Soak the wakame in cold water until soft and swollen. Then drain.
2. Carefully cut the silken tofu into small cubes. Slice the spring onions into thin rings.
3. Heat the water in a small pan, but don't let it boil. That way the delicate flavour of the miso paste stays rounder and its aroma isn't lost.
4. Stir a little of the hot water with the miso paste until smooth. Return the mixture to the pan and stir gently.
5. Add the tofu and wakame to the broth and let them steep briefly. Don't let the soup boil hard.
6. Ladle into bowls and serve with the spring onions.

Good to know

So simple, so comforting. This miso soup is ready in a few minutes and tastes warm, clear and pleasantly savoury.

Swaps

Silken tofu → firm tofu (more bite, similar protein content); wakame → nori strips (milder seaweed flavour, also contains iodine); spring onions → chives (milder, also contains vitamin K); water → a mild, unsweetened vegetable stock (more flavour, similarly delicate)

Allergens

Usually contains soya; for children, salt only mildly and sparingly, and during pregnancy pasteurised or heated versions are common – because of the iodine content of seaweed, don't use too much wakame.

Dairy-free recipes