Miso soup with tofu and wakame

15 min · 2 servings · 90 kcal

Haruka Mori · @haruka_mori

Miso must never boil. Once it does the aroma is gone and what is left is only salt.

Ingredients

• dashi stock500 ml
• silken tofu150 g
• dried wakame5 g
• miso paste2 tbsp
• spring onion1 pc

Instructions

1. Soak the wakame in cold water for 5 minutes. It will swell to several times its size.
2. Warm the dashi. Do not let it boil hard.
3. Cut the tofu into 1 cm cubes and lower them in. Heat through, 2 minutes.
4. Take the pan off the heat.
5. Dissolve the miso in a ladle of the hot stock, then stir it back into the pan.
6. Add the drained wakame and sliced spring onion. Serve at once.

Per serving