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Miso Soup with Tofu

East Asian · 15 min · Easy · 4 servings

Miso Soup with Tofu

A clear, savory broth with silken tofu, shiitake and seaweed. The one rule is never to boil it once the miso goes in — that is what turns it flat and grainy.

~80 cal per serving — Calories are approximate, per serving — a guide only.

low-calorienut-free
Plan it:

Method

  1. 1

    Soak the wakame

    ⏱ 5 min

    Cover the wakame with cold water in a small bowl and leave it to swell while you start the broth. It will roughly triple in size.

  2. 2

    Simmer the mushrooms

    ⏱ 8 min

    Bring the water to a gentle simmer in a pot with the shiitake and ginger. Simmer until the mushrooms are soft and the water smells savory.

  3. 3

    Add the tofu

    ⏱ 2 min

    Drain the wakame and add it to the pot with the tofu and soy sauce. Heat through gently — silken tofu breaks up if you stir it hard, so nudge rather than mix.

  4. 4

    Whisk in the miso

    Take the pot off the heat. Ladle a little hot broth into a small bowl, whisk the miso into it until smooth, then stir that back into the pot. Do not let it boil again. Serve topped with scallion.

Notes

Boiling miso kills its aroma and leaves a gritty texture, so it always goes in last, off the heat, slaked with a little broth first. Check your miso is vegan — some brands include bonito.

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