in Japan

Quick miso soup

updated

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Ingredients for 4 servings:

  • 1 liter of water
  • 1 pack of silken tofu, approx. 400 g
  • 5 tbsp miso paste, light
  • 2 tbsp Wakame, dried
  • 2 stalk(s) spring onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Heat one liter of water. Place the dried wakame in a bowl of cold water to soak. Meanwhile, cut the silken tofu into one- to two-centimeter cubes and thinly slice the spring onions. Once the water is hot but not boiling, rub the miso paste into the water using a sieve. Do not boil the soup any further, as this will destroy the flavor of the miso. Then add the silken tofu and spring onions. Gently squeeze out the soaked wakame seaweed and add it as well. Stir, and you’re done.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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