Japanese · Breakfast · Lunch · Dinner · Snack
Miso Soup
味噌汁 (Misoshiru)
A light, savoury Japanese broth made with a kombu and shiitake dashi, tender cubes of tofu, silky wakame and fresh scallion. It's warming, quick and naturally plant-based.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 47% · Fat 27% · Protein 26%
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Ingredients
For 4 servings- 4 1/4 cups (1 litre)1,000 gWater
- 1 piece, about 10 cm square10 gKombu (dried kelp)
- 3 medium9 gDried shiitake mushrooms
- 2 tbsp6 gDried wakame seaweed
- 1 small block (200 g)Silken or soft tofu
- 4 tbsp68 gWhite or yellow miso paste
- 2 medium30 gScallions
Steps
- 1
Put the water, kombu and dried shiitake in a saucepan and leave to soak for 20 minutes.
- 2
Set the pan over medium-low heat and warm it slowly until small bubbles form at the edge, about 8 minutes.
- 3
Lift out the kombu just before the water boils and discard it or save it for another use.
- 4
Simmer the shiitake gently in the broth for 5 minutes.
- 5
Meanwhile, cut the tofu into 1.5 cm cubes and thinly slice the scallions.
- 6
Remove the shiitake, slice off and discard the tough stems, thinly slice the caps and return them to the pot.
- 7
Add the dried wakame and tofu cubes and simmer gently for 2 minutes until the wakame has softened.
- 8
Turn off the heat, then whisk the miso with a ladle of hot broth in a small bowl until smooth.
- 9
Stir the dissolved miso back into the pot, and do not let the soup boil again.
- 10
Ladle into bowls and scatter with the sliced scallions.
Swaps, storage and make-ahead
Swaps
- Use firm tofu instead of silken if you want cubes that hold their shape better when stirred and reheated.
- Swap the scallions for a handful of baby spinach stirred in at the end for extra greens.
- For gluten-free soup, use a miso labelled gluten-free (made only from soybeans or rice rather than barley).
- If you can't find kombu and dried shiitake, use a store-bought vegan dashi or kombu stock, checking the label if you need it vegan or gluten-free.
Storage
Miso soup is best eaten fresh, as the tofu and wakame soften as it sits. Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently until steaming hot without letting it boil; don't freeze it, because the tofu turns spongy.
Make ahead
Make the kombu and shiitake dashi up to 3 days ahead and keep it covered in the fridge. When ready to eat, reheat it, add the wakame and tofu, then stir in the miso off the heat.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Soy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (331 g) | Per 100 g | |
|---|---|---|
| Calories | 78 kcal | 24 kcal |
| Protein | 5.4 g | 1.6 g |
| Carbohydrates | 9.6 g | 2.9 g |
| of which sugars | 2 g | 0.6 g |
| Fiber | 1.5 g | 0.5 g |
| Fat | 2.5 g | 0.8 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 785 mg | 237 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
