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Miso Soup
Dashi broth with white miso, silken tofu, wakame seaweed, and spring onions — a warming, umami-rich classic.
5 minPrep
10 minCook
15 minTotal
2Serves
Cooking progress0/4 steps
How to cook
Plating & presentation
Serve in traditional Japanese lacquer bowls if available, or any deep bowl. The tofu and wakame should be visible through the clear amber broth. Spring onions on top add colour.
Dana's tip
Never boil the soup after adding miso — the heat destroys the live cultures and the delicate flavour. Add miso off the heat and serve immediately.
Ingredients
Serves 2Dashi stock (or vegetable stock)600ml
White miso paste3 tbsp
Silken tofu, cubed150g
Dried wakame seaweed1 tbsp
Spring onions, finely sliced3
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Contains
soy