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JapaneseVeganVegetarianLow carb
Miso Soup with Tofu
A light, savoury broth with silken tofu, seaweed and spring onion. Ready in under 20 minutes.
5
Prep min
10
Cook min
4
Serves
Easy
Level
Photo: Seiya Maeda / Unsplash
Cooking steps
1
Soak kombu: 30 min
Put the water and kombu in a pot and leave to soak.
Soaking draws out more flavour; skip it if you are short of time.
2
Heat broth: 10 minMedium heat
Heat gently and take out the kombu just before the water boils.
small bubbles appear at the edge
Boiling kombu makes the broth bitter.
3
Warm tofu: 2 minLow heat
Add the wakame and tofu and warm through.
the wakame has opened out
4
Turn off the heat. Mix the miso with a ladle of the broth until smooth, then stir it back into the pot.
no lumps of miso are left
Do not let the soup boil once the miso is in.
5
Ladle into bowls and top with the spring onions.
Recipes from your own pantry
Hestily suggests dinners from what you have, starting with what needs using first.
