Miso Soup
A simple, soothing bowl: kombu dashi, miso, silky tofu and wakame. This version is fully plant-based.
Prep5 min
Cook15 min
Rest / soak30 min
Makes4 servings
LevelEasy
Allergens: Soy. Always check labels.
Ingredients
Method
- Soak the kombu in the water for 30 minutes, then heat slowly and remove it just before the water boils.
- Soak the wakame in cold water for 5 minutes and drain.
- Add the tofu and wakame to the dashi and heat gently.
- Turn off the heat. Mix the miso with a ladle of dashi until smooth, then stir it into the pot.
- Serve right away, topped with spring onion. Don't boil once the miso is in.
Cook's tip: For gluten-free soup, use a miso made from rice and soy rather than barley (mugi) miso.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
