John Myers
Miso Soup with Tofu and Seaweed
The perfect miso soup with tofu and seaweed recipe with a picture and simple step-by-step instructions.
- 750 ml Water
- 2 tsp Fish broth, instant
- 3 tbsp Miso paste
- 2 piece Spring onions fresh, cut
- 250 g Tofu, diced
- Seaweed
- Bring the water to the boil and stir in dashi powder (fish stock).
- Pour miso into a small bowl and stir with a little dashi stock until smooth. Very important! Miso forms small lumps when you add it directly to the broth, so stir with a whisk in a separate bowl and gradually pour it into the broth with a ladle.
- Then briefly bring the broth with the miso to the boil. Depending on the insert, you can briefly reduce the tofu and seaweed, then divide the soup into bowls and add some spring onions at the end.
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