Miso soup tofu and vegetables fused by fiona uyema

Miso Soup with Tofu & Spring Onion

Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu. It makes for the perfect light lunch.

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Prep Time: 5

Cook Time: 10

Course: Main Course, Side Dish

Cuisine: Japanese

Keyword: miso paste, miso ramen, miso soup

Servings: people

Author: Fiona Uyema

Cost: 8

Ingredients

1 litre water dashi
Block of tofu drained & cut into cubes
2 spring onions finely sliced
1 tbsp dried wakame optional
2 - 3 tbsp Fused White Miso Paste shop
Fused Cheeky Chilli Soy Sauce and/or Shichimi Togarashi to season

Instructions

Put 1 litre of cold water in a large saucepan and bring to the boil.
Add the tofu and wakame (if using) and bring back to the boil. Immediately reduce to a simmer.
Dilute the miso paste in a small cup of water removing any lumps.
Reduce soup to a very low heat and add the miso paste to the saucepan. Gently stir into the soup until mixed through. Taste to check if you need to add more miso paste.
Finally toss in the spring onion. Serve in a bowl. Season with Fused Cheeky Chill Soy Sauce and/or Shichimi Togarashi (optional for spice).

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