Miso soup with tofu
4 servings
10 minutes
Miso soup with tofu is a traditional Japanese dish symbolizing balance and harmony of flavors. Its history dates back to ancient times when miso paste was used as a base for nutritious and warming dishes. Tender cubes of soft tofu, the rich aroma of dashi broth, the salty-sweet wakame seaweed, and the light spiciness of green onions create a unique taste. Sesame adds a subtle nutty note, making each spoonful rich and fulfilling. This dish is perfect for a light and warming dinner; it is nutritious, rich in beneficial substances, and pairs well with other Japanese delicacies like rice and vegetables. Easy to prepare, this soup brings comfort and warmth in every sip.
1
Soak wakame in cold water, squeeze it out after a few minutes and chop finely. Slice the onion into rings and cube the tofu.
- Wakame seaweed: 1 tablespoon
- Spring onion: to taste
- Soft (silken) tofu: 100 g
2
Add dashi to boiling water and stir. Reduce the heat. In a separate bowl, mix miso paste with broth, pour into the pot, and remove from heat.
- Instant dashi: 1 teaspoon
- Miso paste: 1 tablespoon
- Water: 4 glasss
3
Place tofu, wakame, onion in a bowl, pour the soup, and sprinkle with sesame.
- Soft (silken) tofu: 100 g
- Wakame seaweed: 1 tablespoon
- Spring onion: to taste
- Sesame seeds: 1 tablespoon
